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Crème Brûlée is one of those special desserts that you can order at a restaurant. But did you know that Crème Brûlée is actually pretty easy to make? I make many types of Crème Brûlée, but Vanilla Crème Brûlée is a standard pretty much anywhere. I’ll make more in the future of some of the other varieties, but we’ll start with this. You will be making it more often now that you know how! And with Valentine’s Day coming up, make it for your sweetie and they’ll be super impressed!

Caramelizing the sugar on top of the Crème Brûlée at serving time is not only an exciting thing to do (everyone will be impressed with the show), but it’s the crack of the caramelized sugar on the top when you tap into it that is a signature to Crème Brûlée.

Here’s a tip about vanilla beans… don’t throw out the bean itself after you scrape out the seeds, dry them out for a bit then put them in a sealed container with sugar and use the “vanilla sugar” for all types of things… I like to sprinkle some on my pies, pastries, cookies, and spoon some in my coffee or tea, it’s delicious!


500 recipes like this one can be found in our cookbook “Rocky Mountain Lodge & Cabins’ MORE Favorites Recipes” which can be purchased at our Gift Shop.

And if you’re looking for a Colorado getaway, check out our Cascade Luxury Suite at Rocky Mountain Lodge in the mountain community of Cascade, at Pikes Peak, near Colorado Springs, Manitou Springs, Woodland Park, and Green Mountain Falls.

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Prep Time: 25 Minutes
Cook Time: 20 Minutes
Total Time: 45 Minutes
Servings: 6-7


  • 1 vanilla bean
  • 2 1/2 cups heavy cream
  • 8 egg yolks
  • 1/4 cup granulated sugar
  • 3 Tbsp demerara or raw sugar
  • Boiling water


  1. Preheat the oven to 350°F. Place 6 or 7 (6 ounces each) ramekins in a large baking pan with sides at least 2-inches high; set aside.

  2. Split the vanilla bean lengthwise and put it in a medium saucepan. Pour the cream into the pan, then bring almost to a boil. Take off the heat and allow to stand for about 15 minutes for the vanilla flavor to develop.

  3. Lift the vanilla bean out of the cream and holding it against the side of the saucepan, scrape the black seeds into the cream. (See tip in description about using the bean itself).

  4. In a medium bowl use a fork to mix together the egg yolks and sugar. Reheat the cram, then gradually mix it into the eggs and sugar, don't do this too quickly or you will curdle your eggs. Just drizzle the cream into the eggs yolks while stirring to slowly "temper" the eggs, otherwise you'll end up with scrambled eggs. Strain the mixture back into the saucepan. Pour into the ramekins. Pour warm water around the dishes to come halfway up the sides (this is easier if you do it on the rack in the oven).

  5. Bake for 20-25 minutes, until the custards are just set with a slight softness at the center. When done, remove from the oven and allow to cool in the pan. Once cool, lift them out of the water and chill in the refrigerator for at least 3-4 hours, or overnight.

  6. Remove from refrigerator about 30 minutes before serving time allow to sit on the counter. At serving time, sprinkle each custard with 1/2 tablespoon raw sugar. Caramelize using a blowtorch and serve promptly.

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