This is my ingredient ratio for creme brulee. It works extremely well with add-ins which was what I was aiming for. If you want to make just plain creme brulee, up the sugar content to 1/3 cup.

Creme Brulee Template with Variants
Recipe type: Dessert
Cook time: 
Total time: 
Serves: 4-6
This is a versatile creme brulee recipe meant to have other flavors added into it.
  • 2 cups heavy cream
  • 4 egg yolks
  • ¼ cups sugar
  • 1 tsp vanilla
  1. Heat oven to 300 F.
  2. Whip egg yolks with sugar until pale and ribboned.
  3. Heat heavy cream with vanilla until it is thick and coats the back of a spoon. Add any variant ingredients to the heavy cream while heating it.
  4. Patiently drizzle heavy cream into egg yolk mixture, so as not to curdle the yolk. Adjust sweetness depending on sugar content of your variant ingredients using powdered sugar.
  5. Divide mixture among ramekins of your choice. Place ramekins in baking pans.
  6. Pour hot water into baking pans, try to have to level of the water rise to the level of the creme brulee.
  7. Bake for 40-50 minutes depending on the size of the ramekins.
  8. Chill for at least 3 hours.
  9. a) Sprinkle granulated sugar on top in an even layer and brulee with torch. Or b) Sprinkle granulated sugar onto parchment paper placed on cookie sheet and broil until bruleed. Place sugar brittle onto creme brulee.
Possible variant ingredients: 4 oz bittersweet chocolate ½ cup strawberry puree lemon juice and zest lime juice and zest


So I took those Carandale Farm strawberries and divided them into the pretty ones and the over-under-ripe misshapen but I love them anyway ones, which I pureed. Last week I pureed some store bought strawberries from Trader Joe’s to make strawberry mousse for my Rigo Jancsi cake. Here’s a rough comparison of the color of the two purees, the store bought on the left and the fresh picked on the right:

But Lulu, pull the other one, it’s got bells on. No no, I swear it’s the truth, here’s the proof:

This would be a lot more convincing if I had a picture of the other puree.

Anyway, I made a chocolate and a strawberry creme brulee today. The strawberry version had to be sweetened with about 1/3 cup of powdered sugar, added after I painstakingly poured the hot strawberry cream mixture into the egg yolks. The chocolate one was perfection as always, thanks to Ghirardelli’s 60% cacao bittersweet chips. The strawberry one didn’t set properly because I did not heat the cream enough after adding the puree to thicken it. Noob mistake. On par with the prep cooks at Underground Kitchen not knowing how to peel a potato properly. I am ashamed.