Big Batch Recipe Creme Brullée

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Big Batch recipe for Creme Brulee. This classic dessert consists of a rich custard topped with a thin burnt sugar crust.


  • 16 egg yolks
  • 4 whole eggs
  • 1 pound sugar
  • 2 vanilla beans
  • 1 quart milk
  • 1 quart heavy cream
  • fresh raspberries and mint leaves for garnish
  • light brown sugar or granulated sugar for crust


  1. In a large mixing bowl, combine the eggs, egg yolks and sugar and mix well using a wire whisk.
  2. In a large saucepan combine the vanilla beans, cream and milk and bring them to a boil. Pour the boiling liquid over the egg/sugar batter and mix well. Strain the mixture through a sieve and fill 10 ramekins 3/4 full. Place the custard cup in a large oven proof baking dish(es) and fill the baking dish with hot water to 3/4 of the way up the sides of the ramekins (this helps the custard to cook more evenly). Bake for about 30 minutes or until a small sharp knife inserted into the custard come out clean.
  3. Remove custards from the oven, then refrigerate until completely chilled.
  4. There are two methods for making the burnt sugar crust. The first and easiest is to use a small blowtorch. The second uses no special equipment, just the broiler in your oven. In either case hold a wire sieve or Strainer over your custard cup and with your fingertips force a small thin layer of sugar (or light brown sugar) evenly over the surface of the custard. This layer should 1/8 - 1/4 inch thick and it should be even with no spots thicker or thinner than others. Use your fingers to smooth the layer of sugar.
  5. If using a blowtorch, simply use the flame to quickly caramelize the layer of sugar. If using the broiler, place the custard cups about 8 inches below the heat source. Leave the door open slightly so that you can watch the cups. Do not leave, for the sugar will caramelize very quickly (usually in about a minute or two). Broil until the sugar is completely melted.
  6. Cool to room temperature and chill until ready to serve. Garnish with fresh raspberries and fresh mint leaves.