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Caramel Creme Brulee

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 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

Ingredients

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

Directions

  • 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.
  • Place an ungreased broiler-safe 13x9-in. baking dish in a baking pan large enough to hold it without touching the sides. 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.
  • Mix brown sugar and remaining 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.
  • To caramelize topping in a broiler, let custard 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.
Editor's Note: This recipe was tested with Watkin's caramel extract in a broiler-safe Staub cherry ceramic rectangular baking dish.
Nutrition Facts
1/2 cup: 452 calories, 35g fat (21g saturated fat), 298mg cholesterol, 86mg sodium, 28g carbohydrate (27g sugars, 0 fiber), 6g protein.

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Reviews

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Average Rating:
  • WisconsinG
    Jan 6, 2019

    Everything I expected from Creme Brulee' and more! It is creamy and rich, like a fine custard. It makes a 9x13 pan, so there is plenty! Leftovers can be refrigerated, with no taste in flavor but it will weep some. I just drained off the fluid. I froze my leftovers and it maintained it's rich flavor when thawed. I found the Caramel Extract at a local Watkins dealer. Enjoy!!!!

  • Jellybug
    Jul 31, 2018

    Made this for my son and family and it was gone within minutes. Smooth and creamy, but most of all its delicious and easy to prepare

  • bonito15
    Aug 19, 2017

    loving cr?me brule had to try this recipe and it is a keeper - I do not have a torch but saw somewhere that you could use a candle/grill lighter - wasn't as good as using a torch but it did work and I did use the extra sugar. I could have eaten the entire pan of this. Could not find the caramel flavoring so I used maple - but I am on a search for the caramel flavoring.

  • tkuehl
    Jul 22, 2017

    My first Creme Brulee, and it was so easy and worthy of a repeat! I did alter the recipe just a bit so it was a little more economical to prepare. I used 1 quart of whipping cream and 1 pint of half & half. I did not have caramel flavoring, so substituted butter rum and next time will only use 2 tsp, as I thought it was a bit strong. But making a 9x13" pan makes preparing this decadent dessert a snap and it serves a lot without the need of individual ramekins. I sliced it with a knife and served it with a spatula and it came out of the dish easily. Two thumbs up with my picky eaters, and it was restaurant worthy!