Cooking with Tim Kennedy: Crème Brûlée with flame torches

This has 4 of my favorite 8 ingredients. If I can figure out how to add deer meat or peanut butter into Creme Brulee my life would be remarkably better… I’ll work on that.


  • 6 egg yolks
  • 6 tablespoons white sugar, divided
  • 1/2 teaspoon vanilla extract
  • 2 1/2 cups heavy cream
  • 2 tablespoons brown sugar


  1. Preheat oven to 300 degrees.
  2. Beat the egg yolks (like Hendo beat Michal Bisping), 4 tablespoons sugar and vanilla in a mixing bowl until thick, creamy, and smooth.
  3. Pour cream into a saucepan and stir over low heat until it almost comes to boil. Remove from heat immediately. Stir cream into the egg yolk mixture; beat like Bisping again.
  4. Pour cream mixture into the top of a double boiler. Stir over simmering water around 3 minutes. Remove from heat immediately and pour into a cute little shallow dish (insert totally inappropriate chauvinistic comment).
  5. Bake in oven for 30 minutes. Remove from oven and cool to room temperature. Refrigerate for 1 hour, or overnight.
  6. Preheat oven to broil or pull our your kick ass BLOW TORCH.
  7. In a small bowl combine remaining 2 tablespoons white sugar and brown sugar. Sift this mixture evenly over custard. Place dish under broiler or use an AWESOME blow torch (like me) until sugar melts, about 2 minutes. Watch carefully so as not to burn (or set anything else on fire.
  8. Remove from heat and allow to cool. Refrigerate until custard is set again.

Be sure to check out more of my work on Middleeasy!

Published on September 29, 2011 at 5:53 pm
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