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Napa Valley Wine Train.
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5 from 3 votes

Creme Brûlée

A classic French dessert, recipe courtesy of Chef Kelly MacDonald of the Napa Wine Train. (I've reduced the portions for the home cook.)
Course: Dessert
Cuisine: French
Author: Cynthia


  • 1 quart heavy cream divided
  • 1 1/2 vanilla beans split and scraped
  • 1 cup sugar divided
  • 6 large egg yolks
  • Fresh berries for garnish


  • Put cream, and split, and scraped vanilla bean into a medium saucepan set over medium-high heat, and bring to a boil. Remove from the heat, until slightly cool. Remove the vanilla bean. (The vanilla bean can be used again)
  • In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended.
  • Add the warm cream a little at a time, stirring constantly. Pour the mixture into 6 (7 to 8-ounce) ramekins.
  • Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins.
  • Bake just until the creme brulee is set, but creamy and not runny in the center, approximately 45-50 minutes.
  • Remove the ramekins from the roasting pan and refrigerate for at least 2 hours.
  • Remove the ramekins from the refrigerator 30 minutes prior to browning. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a small kitchen torch, melt the sugar and form a crispy top.
  • Garnish with fresh berries.