Creme Brulee III

Creme Brulee III


"Custard with a vanilla taste and a crisp caramel type topping. Serve warm or chilled."


1 h 10 m servings 295 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 295 kcal
  • 15%
  • Fat:
  • 17.9 g
  • 28%
  • Carbs:
  • 29.5g
  • 10%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 146 mg
  • 49%
  • Sodium:
  • 72 mg
  • 3%

Based on a 2,000 calorie diet

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  1. In a medium bowl, stir together eggs and sugar until smooth; set aside. In the top of a double boiler over simmering water, heat cream until bubbles start to form at edges. Remove from heat and whisk into egg mixture, a little at a time, until fully incorporated. Return mixture to double boiler and cook, stirring constantly, until mixture thickens enough to coat the back of a metal spoon. Cook 2 minutes more, then remove from heat. Cool completely. Stir in vanilla.
  2. Preheat oven broiler.
  3. Pour cooled mixture into a 1 quart, shallow baking dish and place dish in an ice bath, in a larger, ovenproof dish. Sprinkle brown sugar over surface of mixture and place under preheated broiler 1 to 2 minutes, until top is lightly browned and bubbly.
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  1. 22 Ratings


I put this recipe in little custard cups, and it turned out wonderfully! It doesn't set up as firm as baked custards, and it's not as heavy as a lot of similiar recipes are, and I liked that ve...

Easy to make and delicious. Small problems: I used heavy cream, which apparently does not form bubbles around the edges, and I was not entirely clear on exactly what "coating the back of a meta...

Alot easier than I thought. Tasted perfect

Very easy to make.. I noticed another reviewer didn't get bubbles.. she probably did but you need to stir it or lift the pot so that you can see the under the surface along the side of the pot.....

My friends and I tried this creme brulee recipe and, though it tasted good, the consistency was soupy and watery--- nothing like creme brulee!

Very good! Just need to let the sauce cool for at least an hour before baking,

Excellent! I had to use heavy cream because it is all I had, and it still came out wonderfully. It may come out a bit runnier than it should be, but it still thickened, the top carmelized beaut...

This is slightly runny and not very creme brulee like. I found it to be more like a whipped pudding than a thick custard that is creme brulee. It did not taste bad but, I would not make this ag...

I love this receipe so much!!!!!!!! Thank you very much for sharing it with us. I didn't know what double boiler is and I have used stimmer for boiling creme.I have used light cream and the dese...