Idiot-Proof Crème Brulee

24 Apr

In our community, we have this nifty little kitchen store/cooking class establishment. They lure you in with discounts on their products and all-you-can-drink wine and beer with your cooking class, which is how they convince you to drop $50 per person. I wonder if it’s wise to give people chardonnay AND sharp knives, but I haven’t heard of any cooking class fatalities yet.

I’ve taken a couple of these cooking classes with both Buddy and Daisy. It’s pretty nice: they provide you with ingredients, and you get to cook with top-of-the-line kitchen gadgets, while a team of volunteers clean up after you (in exchange for whatever food you cook that night.) Even though I’m not a big sweet food fan, I made this Crème Brulee with Buddy at one of these classes, and it was so amazingly awesome that I was inclined to share:


  • 1 cup whipping cream
  • 2 egg yolks
  • 1/3 cup sugar
  • Pinch of salt
  • 1/2  teaspoon vanilla
  • 6 teaspoons granulated sugar


  1. Preheat the oven to 300◦
  2. Put cream in saucepan, and stir over medium heat until just before boiling. Set aside.
  3. In a small bowl, mix the egg yolks, sugar, and vanilla until blended.
  4. Add hot cream to the mixture SLOWLY (otherwise you’ll get sweet scrambled eggs.)
  5. Place 4 ramekins in a hot water bath and fill them with the mixture evenly.
  6. Bake for 35 minutes. The custard should be mostly set but the center should jiggle.
  7. Cover with plastic wrap and refrigerate for at least 1 day.
  8. Sprinkle each custard with sugar until you can only see a layer of sugar. Torch until caramelized.

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