Crème Brulee

This is way too good, just way too good.  It’s worth a search for duck eggs, even if you have to wade a lot of lakes to do so. It’s easier to patronise a local farmer for duck eggs.  Chicken eggs work as well, but the custard isn’t quite a firm.


  • 2 cups heavy cream, light cream, or half and half
  • 1 Amazonian Vanilla Bean, split lengthwise and scraped out
  • 1/8 teaspoon salt
  • 5 duck egg yolks
  • 1/2 cup sugar, more for topping


Step 1
  1. Heat oven to 325 degrees.  In a saucepan, combine cream, vanilla and salt and cook over low heat just until hot.  Let sit for a few minutes.
  2. In a bowl, beat egg yolks and sugar until light. Stir about a quarter of the warm cream into this mixture, then pour the partially warmed egg yolk and sugar mixture into the cream and stir.  Pour into ramekins and set them into a baking dish.  Pour boiling water into the baking dish until it comes halfway up the ramekins. 
  3. Bake for 30-40 minutes or until centers are barely set.  Cool completely. Refrigerate for several hours or up to a couple of days.
  4. When ready to serve, top each ramekin with a thin layer of sugar, about a teaspoon.  Place 2-3 inches from broiler, and turn it on.  Broil until sugar is browned, but not black, watching carefully.  If you serve it immediately, the top will be warm and the custard will still be cold!  Any extra can be refrigerated for up to several days.  

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