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Creme Brulee


  • 4 large egg yolks
  • 1/4 cup granulated sugar
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 1 teaspoon vanilla extract
  • 2 tablespoons finely chopped orange peel
  • Extra sugar for caramelizing


  1. Preheat your oven to 325°F (160°C).
  2. In a mixing bowl, whisk together the egg yolks and granulated sugar until well combined and slightly thickened.
  3. In a saucepan, heat the heavy cream, whole milk, vanilla extract, and finely chopped orange peel over medium heat until it just starts to simmer. Remove from heat immediately.
  4. Slowly pour the hot cream mixture into the egg yolk mixture, whisking continuously to prevent curdling.
  5. Strain the mixture through a fine-mesh sieve to remove any lumps or pieces of orange peel.
  6. Divide the mixture evenly among ramekins or shallow oven-safe dishes.
  7. Place the ramekins in a baking dish and fill the dish with hot water halfway up the sides of the ramekins to create a water bath.
  8. Bake in the preheated oven for 30-35 minutes, or until the edges are set but the center still jiggles slightly when shaken.
  9. Remove the ramekins from the water bath and let them cool to room temperature. Then refrigerate for at least 2 hours, or until thoroughly chilled.
  10. Just before serving, sprinkle a thin, even layer of granulated sugar over the top of each custard. Use a kitchen torch to caramelize the sugar until golden and bubbly.
  11. Allow the caramelized sugar to harden for a minute before serving.
Creme Brulee
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