A mixture of recipes by Judith Klausner


  • 2 cups heavy cream
  • ½ cup sugar
  • 5 egg yolks
  • sugar in the raw
  • flavoring for cream


  • mix egg yolks and sugar well
  • bring cream to simmer; immerse flavoring
  • take off heat and steep, covered, for 45 minutes
  • mix with egg mixture
  • pour into ramekins
  • bake in water bath at 325°F for approximately 45 minutes
  • Put ≈1tbsp sugar in center of ramekin, roll ramekin to coat top with thin layer of sugar. Pour remaining loose sugar onto next ramekin.
  • Brûlée with a low heat until sugar is just bubbling

Possible flavorings

  • lavender (approximately 2 tablespoons)
  • earl grey (5-6 teabags Twinnings caffeine free earl grey)