This easy-to-follow recipe makes one of the most well-liked cakes in Latvia, and it’s wonderful! Although it takes some effort, it is definitely worthwhile. I’ve made it multiple times, and each time my preparation abilities get better. Don’t be put off by the sour cream since it pairs so well with the sweet honey flavor. The cake is at its best after spending the night in the refrigerator to allow the flavors to meld.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Additional Time: | 1 hr 10 mins |
| Total Time: | 1 hr 50 mins |
| Servings: | 5 |
Ingredients
- 6 egg yolks
- 6 tablespoons white sugar, divided
- ½ teaspoon vanilla extract
- 2 ½ cups heavy cream
- 2 tablespoons brown sugar
Instructions
- Preheat the oven to 300 degrees F (150 degrees C).
- Whisk egg yolks, 4 tablespoons white sugar, and vanilla extract in a mixing bowl until thick and creamy; set aside.
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- Pour cream into a saucepan and stir over low heat until it almost comes to a boil.
- Whisk cream into egg yolk mixture; beat until combined.
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- Pour mixture into the top pan of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon, about 3 minutes.
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- Pour into a shallow heat-proof dish.
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- Bake in the preheated oven until custard is set, about 30 minutes. Let cool to room temperature, then refrigerate until chilled, at least 1 hour or overnight.
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- Turn the oven to broil.
- Combine remaining 2 tablespoons white sugar and brown sugar in a small bowl. Sprinkle mixture evenly over custard.
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- Place dish under the broiler until sugar melts and caramelizes, about 2 minutes. Watch carefully so as not to burn.
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- Allow to cool slightly, then refrigerate until custard is set again, about 10 minutes.
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Reviews
I have made creme brulee many times, but I recently lost my recipe in a house fire. I followed these instructions, and for the first time ever, I ended up with scrambled eggs. Disappointing.
i used more sugar for the top shell. I also found putting it under the broiler to start the sugar and finishing with torch took less time with torch with same results.
Here are the comments from CHEFPEON I copied in 2014. Its still the best. Enjoy! The ingredients and the amounts given in this recipe are fine, but as a professional pastry chef, I don’t feel that the way it is prepared is the very BEST way you can serve Creme Brulee. After pouring a little of the hot cream into the egg yolk mixture and whisking briskly, pour the cream/yolk mixture into the rest of the cream and whisk. There will be a lot of foam on the top. Skim this off with a strainer and throw away. The double boiler step is not necessary. Pour the hot mixture into individual serving dishes or ramekins and place in a baking dish. Set the dish with the ramekins in it on your oven shelf, then pour hot water in the dish so the water comes halfway up the sides of the ramekins. Bake at 375 anywhere from 15 to 30 minutes. They are done when you shake the dish gently and the brulees jiggle just slightly in the middle. The jiggle shouldn’t be a liquid jiggle, but more of a gelatin-like jiggle. Remove from oven and let the brulees cool in the water bath for about 15 minutes, then remove and put the brulees in the refrigerator to chill. Just before serving, sprinkle the tops with white granulated sugar and shake off the excess. Place under broiler til caramelized or use a propane torch to burn the tops. Serve immediately. Part of the fun of Creme Brulee comes from the crispiness of the burnt top compared to the creaminess of the custard. When you burn the top and then re-refrigerate the custards, the top will become soft again, which isn’t as pleasing to taste.
We liked this recipe. It is best warm from the oven, but of course chilled is great as well. The caramelized sugar was just right.
So easy, definitely a family favorite. Didn’t have a double boiler so I have to get two pots, but it still worked.
I thought this recipe was super helpful. I kept it just the same and it came out wonderfully.
I put my vanilla in the heavy cream
I will say this is not a dish for beginners. The amount of skill needed to successfully make this dish is definitely for experienced cooks. Also it can be a bit costly for a quart of heavy cream. Also have a plan for the egg whites that remain. I made ommelettes and breakfast sandwiches out of remaining egg whites.
It curdled in the oven. Everything looked silky and fine going in to the ramekins. Now I have sweet scrambled eggs
Just average, need more vanilla than in recipe. ok starting point. Was disappointing to look through all the reviews and see many refer to ChefPeon’s review. But after spending a lot of time to read through all the reviews it was not there. Hopefully if someone has it, they can repost the info.
The flavor was spot on. Mine was a little loose but I think that I did not cook it enough because I was in a rush that day. I also set mine in ice cubes when broiling as suggested.
With this recipe I would put the broiler on low so you have more control.
Yummy!
The eggs bloody curdled, there wasn’t nearly enough for even three let alone 6 people this recipe is a disgrace
Did not work. Sorry
Love it! Wouldn’t change a thing!
Following the suggestions of CHEFPEON, this recipe is one my French mother says is the best she’s ever had!
Oh I love it. I did drop the sugar in the custard by one spoon full
Follow Chefpeon’s tips. This is my third attempt and I finally, almost, mastered it. Need to work on the broiling part… the custard was perfect!
5 stars for the ingredients, but 4 for the instructions. I put the dishes in a 2-inch deep tray filled about halfway with water and then baked them for the amount of time in the instructions, or until they were jello-y in the centers. I tried it with the water because I saw it on a cooking show. They turned out tasting really good and my dad liked it, and he rarely enjoys of my baking so his appreciation helped fuel my baking addiction.
This came out great, I steeped some lavender flowers into the cream and it added a nice floral finish.