Firecracker crème brûlée

Prep 10 min
Total 1 hour
Plus 2 hours chilling time
Serves 6



1/2 cup
granulated sugar
2 1/2 cups
35% cream
1 tsp


3 tsp
granulated sugar
1/4 cup


  • POSITION rack in centre of oven, then preheat to 300F. Arrange 6 1/2-cup ramekins in a baking dish large enough to hold all of them. Boil a kettle of water.
  • WHISK egg yolks with 1/2 cup sugar in a large bowl until sugar dissolves and mixture is pale and smooth; set aside. Place a damp tea towel under the bowl to keep it steady on the counter.
  • HEAT cream in a medium pan set over medium until it starts to boil, about 5 min.
  • SLOWLY add hot cream to egg mixture, a little at a time, whisking continuously until combined, about 2 min. Whisk in vanilla. Divide mixture among ramekins. Pour enough boiled water down the side of the baking dish until it comes halfway up the ramekins.
  • BAKE until custard is just set and centres are jiggly, 50 min to 1 hr. Transfer


Calories 473, Protein 5 g, Carbohydrates 26 g, Fat 40 g, Sodium 43 mg.
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