Crème brûlée

Crème brûlée is a classic at home when I have guests.
Make it the night before and take it out of the fridge just before serving.
Burn off the sugar, garnish with berries and mint and serve.

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Crème brûlée

Crème brûlée

Yann A. Skaalen
Make it the night before and it will almost get better and you will have more time with the guests.
5 from 1 vote
Cook Time 30 minutes
30 minutes
Total Time 1 hour
Course Dessert
Cuisine French
Servings 4
Calories 456 kcal


  • 4 egg yolks
  • ½ dl sugar
  • 4 dl cream
  • 1 vanilla bean
  • 4 tbs Brown sugar


  • Slowly boil the cream and vanilla bean. Stir together egg yolks and sugar until the mixture forms a band and has turned pale yellow. Beat the cream mixture in the egg yolks in a thin stream while stirring vigorously (this so that the egg yolks do not coagulate). Divide this into 4 bowls. Bake in an oven at 175 degrees for 30 minutes or until stiff. Try with a skewer or match, if nothing is stuck on the needle they are done.
  • If the molds are high (3-4cm), you can reduce the baking time to get a creamy consistency in the middle, this is seen if you try with the baking needle in the middle and it is stuck a bit.
  • You can make Crème Brûlée the day before, and then you only need to have brown sugar on and caramelise it in the oven under the grill or use a ski burner before dinner


Calories: 456kcalCarbohydrates: 17gProtein: 5gFat: 42gSaturated Fat: 25gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gCholesterol: 332mgSodium: 47mgPotassium: 97mgSugar: 14gVitamin A: 1730IUVitamin C: 1mgCalcium: 89mgIron: 1mg
Keyword Crème brûlée
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