Irene and Edwin

Irene and Edwin's Life, Hobbies, Pastimes, Travels, Cooking, and possibly Work

Crème Brûlée

Crème Brûlée

A light and airy crème brûlée, simple, easy, and quick to make using a stand mixer.
Prep Time5 minutes
Cook Time45 minutes
Set up2 hours 30 minutes
Total Time3 hours 20 minutes
Course: Dessert
Cuisine: French
Keyword: Cream, Custard, Eggs
Servings: 6
Author: Edwin Voskamp


  • Stand mixer with balloon whisk


  • 1 qt heavy whipping cream
  • 1 tbsp vanilla extract
  • 1 cup granulated cane sugar divided
  • 6 ea egg yolks large
  • 2 qts hot water


  • Preheat the oven to 325 degrees F / 160 degrees C.
  • Place the cream and vanilla extract into a medium saucepan set over medium-high heat and bring to a low boil.
    Remove from the heat, cover, and allow to sit for 15 minutes.
  • In a stand mixer with a whisk, whisk the egg yolks until they start to thicken.
    (optionally) Flavor the egg mixture, or add any additional ingredients.
    Add the sugar and whisk until well blended and it lightens in color.
  • With the stand mixer running, add the cream in a thin stream.
  • Pour the liquid into 7 to 8-ounce ramekins. You can use the light foam on top, or the liquid underneath.
    Place the ramekins into a large cake pan or roasting pan.
    Pour enough hot water into the pan until the ramekins just not start to float.
  • Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes.
  • Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.
  • Remove the crème brûlée from the refrigerator for at least 30 minutes prior to browning the sugar on top.
    Put in a large cake pan or roasting pan with hot water up to the top of the crème brûlée to warm them through.
  • (optionally) Flavor the sugar to your liking.
    Put the sugar on top of the crème brûlée until it is fully covered and little dry heaps show.
    Pour off the sugar so only a thin, even layer sticks to the crème brûlée.
    Using a torch, melt the sugar, until it browns and bubbles.
    Let the sugar cool to harden to a crispy layer.


I never knew the way I make crème brûlée is unusual until a friend of mine asked me for help.
This approach is based on a range of traditional crème brûlée recipes (yes, I can do it the classic way) and updated to use a stand mixer and avoid all the scorching cream to an exact temperature, sieving vanilla bean extract from the cream, and sieving, and again, the eggs mixture to make it smooth.

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