We are getting ready for one of our favorite National Days;  Creme Brûlée Day.  This recipe takes practice but you too can create a beautiful yet classic dessert.


(2)Handled pot

Cutting board 

Pairing knife

Mixing bowl (small)

Ladle 4oz


Fine mesh strainer

Storage container to strain into

Deep baking dish(to hold 4 brûlée dishes)

4 cream brûlée dishes



1 pint heavy cream 40% fat

1/2 fresh vanilla bean

4 egg yolks from large eggs

1/4 cup sugar

2T sugar

H2O for water bath


Slice vanilla bean in half lengthwise, using the back of your knife scrape the vanilla bean out of pods and put in your pot along with bean shell. add your heavy cream and 1/4 cup sugar slowly bring up to boil. While that’s slowly coming to a boil separate your eggs yolks placing your yolks in your mixing bowl. Add 2T sugar and whisk until light yellow in color and fluffy. Now we are going to slowly emulsified the hot cream mixture into the yolks. Slowly ladle a small amount of hot cream over our yolks while whisking vigorously.  Keep adding the cream slowly until all is incorporated. Strain through mesh strainer into your container let rest until bubbles go away (15-20 min). While that’s resting, set your over to 325 degrees and bring the second pot of water to a boil.

Place cream brûlée dishes in large baking dish, fill 4oz of batter in each dish, then fill the baking dish with boiling water just below the edge of the cream brûlée dishes. Bake for 45 minutes, remove when just set. Refrigerator for four hours.

Cover with sugar and brûlée.  Add your favorite seasonal berry to finish.