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Crème Brûlée with Nielsen-Massey Vanillas

Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 4
Author cindy


  • 2 cups heavy whipping cream
  • 3 tablespoons granulated sugar
  • 2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Powder
  • 3 egg yolks
  • 1 egg
  • 1/4 cup granulated sugar
  • 1/8 teaspoon salt
  • 1/4 cup granulated sugar
  • 1/4 cup firmly packed brown sugar


  1. Preheat oven to 325°.
  2. Lightly butter four 5 oz. ramekins.
  3. Combine the cream, 3 tablespoons granulated sugar and vanilla paste in a medium saucepan over low heat.
  4. Cook until heated through and steam is rising, stirring constantly.
  5. Whisk the egg yolks, egg, 1/4 cup granulated sugar and salt in a large bowl.
  6. Temper the eggs with the hot cream mixture, stirring after each addition of the hot cream mixture. Pour evenly into the ramekins.
  7. Place the ramekins in a 9 inch by 13 inch pan.
  8. Fill the pan with enough hot water to reach approximately one-third of the way up the side of each ramekin.
  9. Bake for 40 - 45 minutes or until set. Let stand until cool. Chill, covered, until ready to serve.
  10. Combine 1/4 cup granulated sugar and the brown sugar in a bowl and mix well.
  11. Sprinkle evenly over the top of each crème brûlée.
  12. Torch the top of each ramekin to caramelize the sugars or place the ramekins on a broiler pan and broil until the sugar caramelizes.

Recipe Notes

Make sure you cook until they are set, this may take more than 45 minutes.