"A passion for cooking is what I have...Sharing that passion is what I love to do." -Sarah Vasques, The Home Chef


Classic Creme Brulee

Published by: Sarah

  • Dec
  • 8

6 Egg Yokes
5 oz Sugar
1 qt. Heavy Cream
3 Vanilla Beans, spit & scraped
Raw Sugar

Preheat oven to 325.

Put heavy cream into pot and add Vanilla bean “insides”. 
Heat to hot but DO NOT BOIL 
Whisk together egg yokes & sugar until pale yellow. 
Temper together the cream & eggs. 
Skim foam and pour into ramekins. 
Bake IN WATER BATH for 30 – 45 minutes or until set. 
Chill completely. 
Sprinkle with raw sugar and torch to melt sugar. 
Serve with fresh fruit.


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