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Dylan Dreyer's creme brulee



  • 1 quart heavy cream
  • 1 quart vanilla bean, split and scraped
  • 1/2 cup sugar
  • 1/2 cup sugar in the raw
  • 6 cup large egg yolks
  • Chef notes

    I chose to make a crème brulee for the dinner party first and foremost because I had crème brulee dishes and I will use any excuse to use fun things off our wedding registry! My go-to dessert is usually tiramisu, but it’s not everyone’s favorite. I’ve made crème brulee often and it goes over well every time, so I thought it was an elegant dinner party dessert! I used to just make the standard crème brulee, but to lighten it up, I line the bottom of the ramekins with berries to add a little brightness and flavor.


    Baking Directions:

    Preheat the oven to 325°Put the cream and the vanilla bean with all its pulp into a medium saucepan over medium-high heat.

    Bring to a boil.

    (Watch closely because it can boil over and make a mess!) Remove from the heat, cover, and allow to steep for 15 minutes.

    Remove the vanilla bean.

    In a separate bowl, whisk together ½ cup sugar and the egg yolks until it starts to lighten in color.

    Add the cream, a little at a time, stirring constantly.

    Line the bottom of 8 crème brulee dishes with sliced berries and blueberries.

    Carefully pour the cream liquid into the ramekins.

    The fruit will want to float and that’s ok.

    Place the ramekins in a large roasting pan and pour enough hot water into the pan to come halfway up the sides of the ramekins.

    Bake for about 45-50 minutes until the crème brulee is set, but still trembling a little in the middle.

    Remove from the pan and refrigerate for at least 2 hours.

    Remove the crème brulee from the fridge and put a layer of sugar in the raw on the surface of each one (not too thick a layer, but a good layer).

    Using a torch, melt the sugar to make the classic crispy top.