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“Creme Brulee what can I say if you serve this desert people will think you are a gourmet chef . The rich and creamy taste and texture are amazing. I have used a kitchen torch for the carmelizing and was not impressed so I went to sears and purchased a torch that screwes right on the little propane tank it lasts much longer. The hazelnut syrup is found in the coffee section.”

Ingredients Nutrition


  1. preheat oven to 300.
  2. in a large bowl, whisk together egg yolks and 1/3 cup of sugar until the sugar has dissolved and the mixture is thick and pale yellow.
  3. add cream, creamer, syrup and vanilla,and continue to whisk until well blended.
  4. strain into a large bowl, skimming off any foam or bubbles.
  5. divide mixture among 6 ramekins or custard cups.
  6. place a paper towel in the bottom of a 9 by 13 inch baking dish so the ramekins do not slide.
  7. put the ramekins on the paper towel.
  8. to make a water bath pour look warm water into pan until about halfway up the side of the ramekins.
  9. bake until set around edges but still a little loose in the very center (think jello), about 40 to 50 minutes.
  10. remove from oven and let cool in water bath chill for at least 2 hours or up to 2 days.
  11. when ready to serve, sprinkle about 2 teaspoons of superfine sugar over each custard.
  12. for best results use a hand held torch to melt and lightly brown sugar.
  13. rechill custard for a few minutes before serving.
  14. if you do not have a torch place under a broiler until sugar melts.

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