Creme Brulee

This has become a new seasonal favorite at our house. Every Christmas we make gift baskets with jerky, smoked salmon, homemade cookies/quick breads, and Swedish nuts. The Swedish nuts use only the egg whites so we used the yokes for this recipe.

  • 4 egg yokes
  • 2 cups heavy cream
  • 1/2 cup sugar
  • 1 vanilla bean
  • dash of salt
  • 1-2 Tbl of your favorite liqueur (optional)

Combine yokes and sugar, set aside. Strip seeds from vanilla bean and add seeds and bean to sauce pan with cream and liqueur and bring to boil. Remove from heat.

Slowly add cream to yoke mixture whisking mixture the whole time. Remove/discard bean. Add mixture to custard cups/ramekins. 

Put cups/ramekins in roasting pan. Add water to pan till it reaches halfway up cups/ramekins. Put roasting pan in oven preheated to 425F for 20 mins or until middle of custard jiggles slightly when moved. Cool and refrigerate for at least 4 hours.

Sprinkle about a 1/16″ of sugar on top of custard and use a propane torch to melt/brown the sugar. Note, this step took more sugar and heat than I expected so you’ll want a good sized tip on the torch. If you don’t have a torch the custard itself is still very yummy in the event you can’t do this.

Makes 6 servings based on a 1/2 cup sized ramekins.

For reference the Swedish nut recipe can be found at

Comments are closed.