
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.

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.

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
- 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.
- 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.
- 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.

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.






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.
Resources
- My Family Table by John Besh is one of our favorites cookbooks.
- John Besh is helping us bring the flavors of New Orleans into our small-town Wisconsin home.
Read Day 5 of 100 Blog Posts in 100 Days: Conversation on Michigan Avenue
- 4/100