John Besh Crème Brûlée Recipe


I LOVE John Besh's crème brûlée recipe!

AND there's only 5 ingredients, all of which are unhealthy and delicious.  Look at the bright side, you can pronounce all of them.

The 5 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.



Reasons we use small & large ramekins for this recipe

  •  We received ramekins for our wedding 10 years ago.  We didn't get a full set of either size, so we use what  we have.  This has yet to cause any fights.
  • One of my quirks is portion control.  I'm one of those people that can eat one bite of crème brûlée and be satisfied.  As a result, the smaller one still lasts me a long time.

My Family Table by John Besh is our go-to cookbook for family cooking.

John Besh is helping us bring the flavors of New Orleans into our small-town Wisconsin home.


I invite you along on this journey.

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Click to read Day 5:  Conversation on Michigan Avenue


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