Counting House Crème Brûlée Recipe

Enjoy this Counting House sweet treat at home with a recipe perfected by Pastry Chef Jordan and Sous Chef Roxy.

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  • 6 egg yolks
  • 1/2 cup + 1 tbsp sugar (126 grams)
  • 1 tsp vanilla extract or 1/2 vanilla bean pod
  • 2 1/2 cups heavy cream (600 grams)

For different flavors (add in cream to change the flavor):

Orange Cardamom
1/3 cup orange juice (freshly squeezed)
1 tsp ground cardamom
1/2 tsp all spice

1/2 cup chocolate chips

1/3 cup blended blueberries


  1. In a pot heat cream and vanilla extract together.
  2. In a bowl mix egg yolks with sugar until combined.
  3. Once cream is simmering (lazy bubbles) take it off the heat.
  4. Pour hot cream over egg and sugar mixture slowly, while constantly whisking until it comes together.
  5. Strain and remove vanilla bean (if using bean pod vs extract).
  6. Pour into oven safe ramekins.
  7. Place ramekins into a water bath and bake at 325 degrees for 25-30 mins or until custard is set.
  8. Refrigerate for 2 hours.
  9. Once chilled add sugar to the top of custard about 1 tsp and caramelize sugar with a blowtorch or put under the broiler in oven until desired caramelization.
  10. Let set for about 3 minutes and enjoy!