Tahitian Cream Brûlée

By Chad Carns


1 c heavy cream
1 t Tahitian Vanilla extract
3 egg yolks
1/3 c sugar
2 T sugar (topping)




Preheat oven to 325 degrees. Heat cream and vanilla over medium heat until steam rises, 5-6 minutes. Blend egg yolks and 1/3 cup of sugar in a bowl. Gradually blend hot cream into bowl. Divide among two 7-oz ramekins. Place ramekins into a 3-inch deep baking pan. Add hot water to fill pan halfway up the side of the ramekins. Cover with foil.

Bake just until the crème brûlée is set, approximately 40–45 minutes. Remove the pan from the oven. Cool. Then chill for 3 hours. Just before serving, sprinkle each custard with 1 tablespoon sugar, then caramelize with a kitchen torch.

Tahitian Cream Brûlée
Categories are measured on a scale of 0-10. Find out more about our measuring system »
Skill Level 2
Cost 4
Time 10
Impress Your Date8

About The Author

Chad Carns
Founder / Food & Drink Editor

Chad Carns put his Digital Creative Director job on hold to follow his passion for food, wine and culture downtown to Greenwich Village where he wrote, designed and independently published The Gourmet Bachelor, a trendy cookbook featuring easy recipes for two. Carns studied culinary arts and wine at prestigious institutions in NYC. He is a distinguished guest judge at International Culinary Center, certified Tuscan Wine Master and Founder / Food and Drink Editor of The Gourmet Bachelor.

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