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Nutrition Facts
Serving Size 157 g
(Approx. 8 Servings)
Amount Per Serving
Calories 530 Calories From Fat 450
% Daily Value*
Total Fat 50 g 77%
Saturated Fat 30 g 150%
Trans Fat 1.5 g
Cholesterol 410 mg 137%
Sodium 105 mg 4%
Total Carbohydrate 14 g 5%
Dietary Fiber 0 g 0%
Sugars 14 g
Protein 7 g
Vitamin A 45% Iron 4%
Vitamin C 2% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Classic Creme Brulée
Prep Time
3 hours
Cook Time
1 h 30 m
Total Time
4 h 30 m
8  People


Recipe makes 8 Servings

1 Qt heavy whipping cream
1 1/2 Tbsp Nielsen Massey Vanilla Bean Paste
1/4 Tsp kosher salt
12 large egg yolks, no whites
1/3 cup(s) granulated sugar, plus more for dusting tops
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In a large stainless steel pot set over medium heat, add cream, vanilla bean and salt, bring to a simmer. Whisk to keep cream from burning.
While cream is simmering, add egg yolks and sugar to a bowl, whisk vigorously until yolks are creamy and pale in color.
Turn off cream once it has been simmering for at least 6 to 8 minutes. At this point preheat oven to 300˚F.
Temper egg yolk and sugar mixture by adding 1/4 cup of hot cream at a time to egg yolks and whisk. Repeat this same step slowly until yolk mixture is warm.
Add tempered yolks to sauce pan with remaining hot cream. Place pan on medium-low heat and whisk vigorously for 2 to 3 minutes then remove from heat.
Place a 9x13 inch Pyrex dish into lower oven rack and fill it with hot tap water halfway up.
Place 8 (six ounce) ramekins onto a sheet pan, fill each ramekin 3/4 full with hot cream mixture.
Place pan carefully in oven above hot water. Bake for 60 minutes or until custard is just set, but still a little jiggly in center.
Turn off oven and allow to sit at least 30 more minutes until cream is set fully. Refrigerate for at least 1 hour to cool.
To serve, add 1 tablespoon of sugar to top of each custard and turn to evenly distribute sugar. Carefully torch tops moving clockwise to evenly melt sugar.
Be careful not to burn sugar. Let them cool before serving to allow sugar to cool. Serve with fresh berries and whipped cream if desired.


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