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Crème brûlée


  • 5 Egg Yolks

  • ½ cup of Batey Pure Cane sugar

  • 1 Tablespoon of vanilla

  • 4 cups of heavy cream

  • a pinch of salt


  1. Add heavy cream to a small saucepan

  2. Add the vanilla extract and bring them to a simmer over medium heat.

  3. Remove from heat and let stand for 15 minutes.

  4. In a bowl, add the yolks, sugar and salt and whisk together.

  5. Slowly whisk the hot cream into the egg yolks.

  6. Place the ramekins in a baking dish and pour very hot water into the baking dish until it fills the dish by about a third.

  7. Pour the mix in the ramekins and bake for 30 to 40 minutes or until the custard edges have set at 350 F°, but the center wobbles slightly.

  8. When ready to serve, sprinkle 1½ teaspoons of sugar over the top of each chilled custard. Using a blow torch, caramelize the sugar until dark amber and bubbling.

  9. Serve the crème brûlée immediately.


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