“I got this recipe from the Best of Bridge series many years ago. Since creme brulee is a favorite with my DH, I do make this one often. This recipe needs chilling time, so give yourself plenty of time to play”
1hr 10mins

Ingredients Nutrition


  1. Lightly butter 8 ramakins. Set aside.
  2. Place the water and sugar in a saucepan; stir over low heat until sugar dissolves. Increase heat and bring to a boil, approx 10 - 15 minutes or until mixture has turned golden brown.
  3. Custard: With a mixer, beat together the whole egs, egg yolks, vanilla and sugar until lemon coloured.
  4. Preheat oven to 325.
  5. Scald cream in a saucepan and allow to cool slightly. Pour a bit of cream in to the egg mixture, stirring constantly. Pour the rest of the cream into the egg mixture and stir until well blended.
  6. Pour the custard evenly into each dishes. Set the dishes in a shallow baking pan containing 1" water. Bake custards at 325 for 35 - 40 minutes or until custard is set. Remove the custards from the oven and cool. Chill for 5 hours.
  7. To serve: Place dishes in hot water and east custards away from sides of dish. Invert onto serving plates.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a