Crème Brûlée

14 Reviews
100% would make this recipe again

Also known as "crema catalana", it is a chilled custard base topped with a caramelized sugar topping.

Preparation : 10 min Cooking : 30 min Standing : 2 h
410 calories/serving


butter, unsalted, to grease the custard dishes
2 egg yolks
2 1/2 tbsp sugar 30 g
2/3 cup whipping cream 35% 170 mL
2 tsp brown sugar 8 g

Before you start

Most "crème brûlée" recipes call for a "bain-marie"; mine does not, but make sure the oven temperature is not higher than 160°C/325°F.

Choose 2/3 cup custard dishes, shallow (2 cm) and with a large diameter (14 cm) to increase the caramelized area.


  1. Preheat the oven to 160°C/325°F. Lightly butter the custard dishes.
  2. Separate the egg whites and yolks. Set the whites aside in a glass jar with a lid and put them in the refrigerator or freezer for a future use.
  3. Put the yolks in a bowl, add the sugar and mix well. Stir in the cream, mix, then divide the custard among the dishes. Bake in the centre of the oven for 30 min. Check with a toothpick or knife to see if it is cooked through. When done, take the dishes out of the oven and chill them in the refrigerator at least 2 h.
  4. Just before serving, preheat the broiler.
  5. Sprinkle the brown sugar evenly over each custard, put the dishes in the oven as close as possible to the upper element (about 3 cm) and cook a couple minutes until the tops have caramelized to a golden brown colour.
  6. Serve right away.


The custards can be chilled, covered with a sheet of plastic wrap, and kept up to 3 days. Before serving, very gently blot the top surfaces with paper towels before sprinkling with the sugar and caramelizing.

Nutrition Facts Table

per 1 serving (120 g)


% Daily Value




35 g

54 %

Saturated 20.1 g
+ Trans 0 g

100 %


320 mg


40 mg

2 %


21 g

7 %


0 g

0 %


19 g

Net Carbs

21 g


5 g

Vitamin A

38 %

Vitamin C

1 %


8 %


5 %


This recipe is :
Excellent source of  :
Vitamin A, Vitamin B12, Vitamin D
Good source of  :
Folacin, Pantothenic Acid, Selenium, Vitamin E
Source of  :
Calcium, Iron, Omega-3, Phosphorus, Vitamin B2, Zinc
Low  :


1 serving of this recipe is equivalent to :
Food Group Exchanges
Meat and Alternatives ½
Fats 6
Other Foods 1 ½

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14 Reviews (14 with rating only) 100% would make this recipe again

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