Learn how to make Crème Brûlée

Broken your New Year's resolutions already or was it your resolve to consume more 35% whipping cream? If you're going to fail, fail in style with Kyryl's 'Resolution Ending Crème Brûlée.'

For those of us who's resolution was to enjoy life more or are just simply as pathetically weak as I am, this velvety smooth and sweet dessert is the perfect way to indulge. This recipe needs some time to set overnight so just keep this in mind if you plan to serve it for an event this season.

Prep time:
Part 1: 15 min and overnight set time
Part 2: 1 hr and 45 min

Serves: 8 | Brûlée torch needed | Overnight Time



  • 1L of 35% cream

  • 10 egg yolks

  • 3/4 cups of sugar

  • 2 ounces of your favourite dessert liqueur, (Chambord if you've got it).

  • 1/2 a vanilla bean or 1 teaspoon of vanilla extract

  • raspberries or your favourite fruit to garnish


Part 1 Directions

1. Put cream in a pot on the stove. Cut the vanilla bean in half and use the back side of your knife to scrape out the seeds. Put the seeds and the husk into your cream. (If using vanilla extract simply add one teaspoon.) Bring cream to a boil over medium heat.

2. Meanwhile, separate the egg yolks from the whites by cracking the egg into your hands and letting the whites slip through your fingers. Juggle the egg yolk from hand to hand. Using your hands eliminates the risk of the sharp egg shells slicing your yolks apart and then mixing with the whites. 

3. Save your egg whites and put aside for a meringue (will post a recipe for this later) or save and cook for a healthy breakfast tomorrow morning!

4. Add 3/4 cups of sugar to the yolks and lightly beat until mixed well and slightly pale in colour. 

The key to a perfect Crème Brûlée is to temper the egg yolks just right.
— Kyryl

5. When your cream comes to a boil, immediately pull it off the heat and using a ladle in one hand and a whisk in the other, slowly ladle the hot cream mixture into the egg yolks while continually whisking. It's important to do this process very slowly, so the eggs don't curdle. 


6. Once your yolks and cream is mixed, add two ounces of your favourite liquor. (Optional but highly recommended.) We used Chambord which is a black raspberry liqueur and it gives it an amazing taste.

7. Put into the fridge to set over night.

Important note: Let the mixture cool down outside of fridge. Once it reaches room temperature, it can safely be put into the fridge. 

Part 2 Directions (Next Day)


1. Preheat oven to 330 degrees Fahrenheit. 

2. Grab 8 ramekins and equally distribute the mixture among them and place them inside a 1.5" or 2" baking tray. 

3. Fill the baking tray with boiling water up to 1/2 inch below the ramekins.

4. Bake for 1 hour (not on convection) or until Creme Brûlées jiggle like set jello... or our waistlines. HA. 

5. Pull out, let cool until room temperature and then place in fridge to get cold.


6. When ready to serve, pull out of fridge and take a tablespoon of turbinado sugar, ie. sugar in the raw (regular sugar is also fine). Tilt the ramekin around and back and forth so the sugar evenly coats the whole surface.

7. Using a Brûlée torch, melt the sugar crystals until they are liquid and golden brown. 

8. Add raspberries for garnish and serve.

9. Get fat but enjoy life!