Recipe courtesy of Kelvin Joel

Kelvin's Signature Creme Brulee

  • Level: Intermediate
  • Total: 2 hr 45 min (includes cooling time)
  • Active: 30 min
  • Yield: 4 servings
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1 liter/34 ounces cream

170 grams/6 ounces granulated sugar 

7 egg yolks 

1 vanilla bean, split 

1 teaspoon vanilla essence 

Zest of 1 orange

Superfine sugar, for dusting


  1. Preheat the oven to 285 degrees F.
  2. In a saucepan, bring the cream to a boil with the vanilla bean, vanilla essence and orange zest.
  3. Whisk the egg yolks together with the granulated sugar in a large mixing bowl. Gradually add the hot cream. Set aside to cool and let the vanilla infuse.
  4. Strain the custard, then divide among 4 small ramekins.
  5. Place the ramekins in a bain marie and transfer to the oven for about 1 1/2 hours, or until the custard is just set -- it will finish setting as it cools.
  6. Dust the custards with superfine sugar, and then place under the broiler until the sugar is melted and golden.

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