Crème brûlée

Suzy Rhodes Tue, 02/18/2014 - 11:05

This famous Parisian custard - Crème brûlée, is an egg custard that has been around since the middle ages. However, the first recorded recipe appears in Francois Massialots's 1691 French cookbook. Cambridge University has been serving this since 1879 and is known as 'Cambridge Burnt Cream' or 'Trinity Cream'. Apparently their recipe came from a Student from Aberdeen and they even have the college arms impressed on it, from their own branding iron.

The custard needs to set in the fridge for at least three hours, or overnight before caramelizing. If you don't have a kitchen blowtorch for caramelizing the broiler will work just as well.

 Crème brûlée is served at just about every café in Paris but the best ones have the jam at the bottom. It adds a delicious texture. Because it is custard, you can also try drizzling chocolate sauce over the top or add berries.




Prep time
15 minutes
Cooking time
30 minutes
Total time
45 minutes


2 T
Strawberry or Raspberry Jam
Egg Yolks
6 T
White Sugar
1⁄2 t
Pure Vanilla Extract
2 1⁄2 c
Heavy cream
2 T
Brown Sugar


1. Preheat oven to 300 degrees F
2. Spoon 1 teaspoon of jam into each mini baking dish and spread it out evenly (Dish should be roughly 1 inch high and 3 inches in diameter).
3. Beat egg yolks, 4 Tablespoons sugar and vanilla into a mixing bowl
4. Pour heavy cream into a saucepan. Stir over a low heat until it comes to a boil then pour cream into the egg yolk mixture and mix well
5. Pour the mixture into a double boiler of simmering water and stir for 3 minutes.
6. Pour mixture over the prepared jam mini dishes and bake in oven for 30 minutes
7. Refrigerate for at least three hours or overnight
8. Preheat oven to Broil
9. Mix 2 Tablespoons of white sugar and brown sugar in a bowl and sprinkle over custard
10.Place under broiler until sugars melt, around 2 minutes
11.Allow to cool then refrigerate until custard is set