Creme Brulee Recipe

Here it is Christmas Eve, and what better topic to be posting than a yummy dessert recipe using farm fresh eggs… more specifically, Creme Brulee!

Creme Brulee is one of those desserts that is indescribably delicious, and yet, so easy to make. It’s made using a few basic ingredients—so be sure to use high quality ingredients for best results.

My recipe is a modified version of the recipe from Fresh Eggs Daily.


Creme Brulee

Makes 6 ramekins.

2.5 cups organic heavy cream
1/3 cup brown sugar
7 farm fresh egg yolks, whisked
1 teaspoon vanilla
6 teaspoons brown and/or white granulated sugar for topping

Preheat oven to 325 degrees, and start boiling water in tea kettle. Place ramekins in an oven safe dish. Add boiling water to dish, so water level is halfway up the ramekins.

Place cream and brown sugar in saucepan and bring to simmer, stirring until the sugar is dissolved. Remove from heat. Gently whisk the egg yolks and vanilla into the creme. Carefully pour or ladle the mixture into the ramekins.

Place in oven and bake for 40-50 minutes until just set. Centers will still jiggle a bit when done. Remove from water bath and let cool. Place in fridge for three hours (or up to two days), covered in plastic wrap.

When ready to serve: sprinkle up to a teaspoon of granulated sugar on top and either torch with handheld torch or broil in oven for a few minutes until the sugar melts and forms a hard crust. Serve immediately.

Viola! Yummy goodness—enjoy!