Recipes and Cooking Tiny Vanilla Creme Brulee 3.9 (7) Add your rating & review No need to wait for a restaurant pastry chef or bakery to make a creme brulee recipe for you. This dessert recipe proves that you can absolutely learn how to make creme brulee dishes at home (and with just five ingredients). By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 30 mins Chill Time: 4 hrs Bake Time: 25 mins Stand Time: 15 mins Total Time: 5 hrs 10 mins Servings: 10 Jump to Nutrition Facts Ingredients 1 ¾ cup whipping cream ½ cup sugar ¼ cup half-and-half or light cream ½ vanilla bean, split lengthwise 6 egg yolks ¼ cup sugar Directions Preheat oven to 300°F. In a medium heavy saucepan combine whipping cream, the 1/2 cup sugar, and half-and-half. Using the tip of a small sharp knife, scrape out seeds from vanilla bean. Add vanilla seeds and pod to cream mixture. Cook and stir over medium heat just until mixture comes to boiling. Remove from heat. Cover and let stand for 15 minutes to infuse cream mixture with vanilla flavor. Remove vanilla pod; discard or reserve for another use. Meanwhile, in a medium bowl whisk egg yolks until combined. Gradually whisk warm cream mixture into egg yolks. Place ten 2-ounce ramekins in a 13x9x2-inch baking pan. Divide cream mixture evenly among ramekins. Place baking pan on an oven rack. Pour hot water into baking pan around ramekins to reach a depth of 3/4 inch. Bake for 25 to 30 minutes or until centers appear set when gently shaken. Remove ramekins from water; cool on a wire rack. Cover and chill for at least 4 hours. To serve, sprinkle the 1/4 cup sugar evenly over tops of custards. Using a culinary blow torch, heat sugar until a bubbly brown crust forms.* *Tip: If your ramekins are broiler-safe, you can melt the sugar under the broiler. Preheat broiler. Return chilled custards to the baking pan and surround with ice cubes and a little cold water. Broil about 5 inches from the heat about 2 minutes or until a bubbly brown crust forms. Rate it Print Nutrition Facts (per serving) 244 Calories 19g Fat 17g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 244 % Daily Value * Total Fat 19g 24% Saturated Fat 11g 55% Cholesterol 186mg 62% Sodium 23mg 1% Total Carbohydrate 17g 6% Total Sugars 15g Protein 3g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.