Caramel Creme Brulee Recipe
Caramel Creme Brulee Recipe photo by Taste of Home
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Caramel Creme Brulee Recipe

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This recipe comes out perfect every time and it's always a crowd pleaser! A torch works best to get the sugar caramelized while keeping the rest of the custard cool. You may want to use even more sugar to create a thicker, more even crust on top. —Jenna Fleming, Lowville, New York
TOTAL TIME: Prep: 20 min. Bake: 40 min. + chilling
MAKES:14 servings
TOTAL TIME: Prep: 20 min. Bake: 40 min. + chilling
MAKES: 14 servings


  • 4-1/2 cups heavy whipping cream
  • 1-1/2 cups half-and-half cream
  • 15 large egg yolks
  • 1-1/3 cups sugar, divided
  • 3 teaspoons caramel extract
  • 1/4 teaspoon salt
  • 1/3 cup packed brown sugar


  1. Preheat oven to 325°. In a large saucepan, heat whipping cream and cream until bubbles form around sides of pan; remove from heat. In a bowl, whisk egg yolks, 1 cup sugar, extract and salt until blended but not foamy. Slowly stir in hot cream mixture.
  2. Place an ungreased broiler-safe 13x9-in. baking dish in a baking pan large enough to hold it without touching. Pour egg mixture into dish. Place pan on oven rack; add very hot water to pan to within 1 in. of top of dish. Bake until center is just set and top appears dull, 40-50 minutes. Immediately remove dish from water bath to a wire rack; cool 1 hour. Refrigerate until cold.
  3. Mix brown sugar and remaining granulated sugar. To caramelize topping with a kitchen torch, sprinkle custard evenly with sugar mixture. Hold torch flame about 2 in. above custard surface and rotate it slowly until sugar is evenly caramelized. Serve immediately or refrigerate up to 1 hour.
  4. To caramelize topping in a broiler; let stand at room temperature 30 minutes. Preheat broiler. Sprinkle custard evenly with sugar mixture. Broil 3-4 in. from heat until sugar is caramelized, 2-3 minutes. Serve immediately or refrigerate up to 1 hour. Yield: 14 servings (1/2 cup each).
Editor's Note: This recipe was tested with Watkin's caramel extract in a broiler-safe Staub cherry ceramic rectangular baking dish.
Originally published as Caramel Crème Brulee in Taste of Home Christmas Annual Annual 2017, p148

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