clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Vanilla Rum Crème Brûlée | URBAN BAKES

Vanilla Rum Crème Brûlée

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews


An easier way to make crème brûlée in just a few steps plus tips & tricks to get that perfect crust


Units Scale
  • 6 egg yolks
  • 2 cups heavy cream
  • 1/3 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon rum extract
  • boiling water
  • 816 teaspoons brown sugar


  1. Heat oven to 350 degrees F. Position ramekins in a 13 x 9-inch baking pan that is about 2 inches deep.
  2. In a large bowl, lightly beat eggs yolks. Whisk in cream, granulated sugar and extracts until blended. Avoid over mixing to reduce bubbles. Bubbles produces air pocket which will affect the uniform texture of the custard.
  3. Evenly pour cream mixture into ramekins about 1/4-inch from the rim. Gently spoon boiling water into the pan until it reached about 2/3 up the sides of the ramekins. Avoid splattering water into ramekins.
  4. Bake for 20 minutes. Check for doneness. If the center remains slightly giggly but the outer edges are firm, it’s ready. If not, bake for an additional 5-15 minutes dependent on the size of ramekins used.
  5. Carefully remove ramekins from baking pan and set aside to cool on a wire rack to room temperature. Once cooled to the touch, place ramekins back into the dried baking pan, cover with paper towel and the baking pan cover or aluminum foil to seal closed. Refrigerate for 2 hours or up to 3 days.
  6. Remove ramekins and using a new clean, dry paper towel, carefully blot any condensation from the top of the custards. Avoid piercing.
  7. Adjust oven rack to highest position and set broil on Hi. Evenly sprinkle 1-2 teaspoons of dried brown sugar over custards. Broil for 2-3 minutes rotating pan half way through. ENJOY!


Ramekins or any porcelain dish can be used under a broiler. Avoid glass as it cannot withstand the heat from a broiler or torch.

Drying Brown Sugar: once custards are baked, place brown sugar on a baking sheet and place inside the oven. The oven should be off but the remnant heat is enough to “dry out” the brown sugar in about an hour.

Texture is best when served immediately. Keep in mind crust should have a hard sheen finish and is ready when the back of a spoon can produce a hallow sound when tapped lightly.

  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Cuisine: French

Craving More?

Sign up for Weekly Recipes, Special Offers, Giveaways & More!