Crème Brûlée Recipe By John Besh

For me, photography isn’t just about capturing people and places—it’s about preserving life’s simple joys.

As a photographer, I have built a career on documenting the beauty of everyday moments: morning coffee rituals, the way sunlight spills through a stained-glass window, the waves crashing on shore during high tide.  But beyond my love for the visual, I have another passion—food.

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Photography and cooking share a lot in common.

Both require patience, creativity, and an appreciation for the little details.  The in-between magic that makes food more than just sustenance are the moments I love to capture.

Recipes Straight from the Heart

My philosophy is simple: food isn’t just about eating; it’s about connection.  It’s about gathering with loved ones, slowing down, and appreciating the moment.  Through my blog, I hope to inspire others not just to cook, but to truly experience food—to see the beauty in a messy kitchen, the joy in trying a new recipe, and the warmth that comes from sharing a homemade meal.

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My go-to recipes are a mix of old family favorites and new inspirations from my travels.

One of my favorite recipes is John Besh's crème Brûlée.

The five ingredients:

  • 2 tablespoons butter
  • 1 quart heavy cream
  • 1-1/4 cups sugar
  • 1 vanilla bean, split
  • 10 egg yolks
  1.  Preheat oven to 350º.  Use the butter to grease the ramekins.  Combine the heavy cream, 1 cup sugar, and vanilla bean in a medium saucepan over medium-high heat.  Bring to boil, stirring consistently until the sugar dissolves.  Once the cream comes to a boil, remove from heat.  Let steep for 5 minutes.  Remove vanilla bean.
  2. In a bowl, beat the egg yolks and slowly add the warm cream mixture until well blended.  Pour the custard into the ramekins and set into a larger metal pan (we use a 9 x 13 cake pan).  Fill the metal pan with hot water until it comes half way up the sides of the ramekins.  Bake the custards in this water bath for 30-40 minutes, until the centers set.
  3. Carefully remove pan from oven and the ramekins from pan.  Let the custards cool.  Before serving, top each ramekin with a couple spoonfuls of the remaining sugar.  Caramelize the sugar until it melts, darkens, and covers the custards completely.  Either by placing under the broiler, or using a handheld torch.

 

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Bringing Stories to the Table

Whether I'm behind the camera or in the kitchen, I approach both photography and cooking with a similar mindset: that life’s most beautiful moments are often the simplest ones.

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As we embark on our cooking adventure, we’re inviting you to follow along.

We’ll share recipes, tips, and behind-the-scenes moments in the kitchen.

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