Print this sheet · Download text version · Read the guide

Crème Brûlée Planning Sheet

For four custards in matching 6-fluid-ounce (180 mL) ramekins. Plan at least four hours of refrigeration, or overnight, and finish the sugar immediately before serving. US measures. Yenra has not kitchen-tested this adaptation.

Equipment and ingredients

• Ramekins suitable for oven water-bath baking and intended torch finish; roasting pan, strainer, jug, thermometer, dry mitts and culinary torch with its manual.
• Custard: 454 g (2 cups) heavy cream; 71 g (5 tablespoons) sugar; 4 large yolks; 1 teaspoon vanilla paste.
• Finish: up to 39 g (3 tablespoons) sugar divided in thin layers across four dry custard surfaces.

Method and record

Heat oven to 350°F. Warm cream nearly to boiling. Whisk yolks with 71 g sugar; gradually whisk in hot cream, then vanilla. Strain into ramekins. Add hot water halfway up their sides in the pan. Bake about 30–40 minutes, checking from 25 minutes: edges set, center gently wobbly and at least 160°F.

Oven / ramekin size / bake start / actual finish / center temperature:

Remove dishes from the water to a dry rack. Refrigerate promptly after brief steam cooling and within two hours of leaving the oven. Keep at 40°F or below; cover when cold. Use the next day for best texture; general maximum 3–4 days refrigerated.

Out of oven / into refrigerator / planned serving time:

Before serving, gently remove condensation, spread a thin sugar layer and torch according to the equipment manual until amber. Let the crust harden briefly. Keep the work area clear of combustible items. Contains milk and egg; retain labels for guests.

Texture / timing changes for next time:

Prepared 2026-09-09. Sources: King Arthur formula, FDA egg safety. Full instructions: https://yenra.com/dessert/creme-brulee.html.