This Creme Brulee recipe is delicious, creamy, and the most perfect French dessert. Made with 5 basic ingredients, easily made ahead of time, and absolutely scrumptious your guests will love this creme brulee. Step-by-step photos help you make the Best Creme Brulee recipe.
Creme Brulee is a classic recipe you need in your repertoire. Served at fancy restaurants, luckily there is nothing fancy about making creme brulee. Just a few ingredients and a little patience will help you make this gorgeous custard with a caramelized hardtop.
One of my favorite things about creme brulee is that you can make it ahead of time, the same reason I adore cheesecake. So this is the perfect dessert to make for a dinner party, you can make the creme brulee up to two days ahead of time and torch the creme brulees right before serving.
You also need a good classic chocolate cake and vanilla cheesecake recipe.
Let's get to the recipe.
Jump to:
🥛Ingredients
- Heavy cream.
- Vanilla Beans. If you must you can use real vanilla extract you just wont to have the intense and beautiful flecks you get from vanilla beans.
- Salt
- Granulated sugar
- Egg Yolks
- Kitchen Torch
Baking is a science and to really achieve the best results I highly recommend investing in a kitchen scale. This OXO Kitchen Scale is the one I use and is also the number one recommended kitchen scale by Cook's Illustrated. Think about it -what one person scoops into a "cup" is completely different from what someone else scoops!
📖 How do you make creme brulee?
Cut your vanilla bean open in half lengthwise then use the non-sharp side of a knife to scrape out the vanilla beans.
In a thick-bottomed saucepan over medium-low heat cook the heavy cream, salt, vanilla beans, and actual vanilla bean pod. Stirring constantly, cook until mixture comes to a slight simmer, just before a boil. Then take off the heat and place the lid on and let steep for 10 minutes. This helps the vanilla beans infuse the flavor into the cream.
Next, separate the egg yolks from the whites. I find it easiest to do this with a clean hand, let the egg white slip through your fingers into another container and save for another use. Like meringue cookies.
In the bowl of an electric mixer fitted with a whisk attachment or large bowl with an electric whisk beat the sugar and egg yolks until fully combined and much lighter in color, a pale yellow.
Remove vanilla bean pods from the cream mixture and slowly pour the cream into the egg mixture with the whisk attachment on at the lowest speed. Take your time doing this so the eggs do not curdle. Once all of the cream is added do not over mix, you don't want too much foam as it will affect the texture of the baked custard.
Make sure to scrape the bottom of the pot, all those vanilla beans are the flavor you need.
Once completely mixed pour the mixture through a fine mesh sieve in case there are any little bits of egg scrambled and any excess foam. This step helps ensure you have a smooth creme brulee.
Then evenly into ramekins.
Place the tray into the oven and pour boiling water from the kettle in the roasting pan, pour enough to come up halfway of the ramekins.
Bake for 35-42 minutes, you want the center of the creme brulee's to be set but a little bit of jiggle. I would start checking the creme brulees at 30 minutes. You do not want to risk overcooking them. Take out of the oven and place the roasting pan on a wire rack. After five minutes remove the ramekins from the roasting pan and let cool for 1 hour on the wire rack. Cover them with plastic wrap and place them in the refrigerator for at least 4 hours or overnight before serving.
When ready to serve the creme brulees sprinkle 1 tablespoon of sugar on top of each creme brulee swirling the ramekin so the sugar is spread evenly into a thin layer and using a kitchen torch, torch the top of the creme brulee until the sugar has caramelized and hardened. Serve within 5 minutes. Truly one of my favorite desserts.
During the autumn season, I love to make my pumpkin creme brulee recipe.
⏲️ Can you make creme brulee in advance?
Of course, that is the beauty of this recipe! I often make the recipe the day before, up to the chilling in the fridge part. Then right before serving sprinkle on your sugar and torch the top!
♨️Can you make crème brûlée without a torch?
Yes, I prefer using a kitchen torch but you can turn your broiler on and put the creme brulees right underneath the oven's broiler and let cook for 2-3 minutes- watch it carefully as everyone's oven is different and you don't want the sugar completely burned black, just caramelized sugar on top of the creamy custard!
✅Tips and Tricks
- Use real vanilla beans, you could use vanilla bean paste or vanilla extract but I don't think you get the same flavor and taste.
- When making the custard be patient.
- When you pour the hot cream into the egg yolk mixture do it slowly, the slower the better. You do not want the eggs to cook or curdle.
- A water bath is necessary. I use a large roasting pan, add the ramekins, then pour the custard, and finally add the hot water right before going into the oven. Be very careful you don't want the water to splash into the custard.
- This Creme Brulee Recipe is a great make-ahead recipe. Perfect for your dinner party when you have 1000 other things to worry about.
- You can take the leftover vanilla bean pod that was used to steep in the cream and add the pod to a bag of sugar to make vanilla sugar.
- When "burning" the creme brulee make sure you put the full tablespoons and a half of sugar on top to ensure you have a nice crack when you break the creme brulee
More creme brulee recipes
- Coffee Creme Brulee
- Salted Caramel Creme Brulee
- Lemon Creme Brulee
- Chocolate Creme Brulee
- White Chocolate Creme Brulee
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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PrintRecipe Card
Vanilla Bean Creme Brulee
This Creme Brulee recipe is delicious, creamy, and the most perfect French dessert. Made with 5 basic ingredients, easily made ahead of time, and absolutely scrumptious your guests will love this creme brulee. Step-by-step photos help you make the Best Creme Brulee recipe.
- Total Time: 4 hours 57 minutes
- Yield: 5 (7oz) Ramekins 1x
Ingredients
- 20oz (2.5 Cups) Heavy Whipping Cream
- 1 vanilla beans pod cut in half and scraped
- ¼- ½ Teaspoon Salt, optional
- 100 grams (½ Cup) Granulated/ Caster Sugar
- 6 Large Egg Yolks, at room temperature
- 7 ½ Tablespoons Granulated Sugar (1 ½ Tablespoons per creme brulee)
- Kitchen Torch
Instructions
- Cut your vanilla bean open in half lengthwise then use the non-sharp side of a knife to scrape out the vanilla beans. In a thick-bottomed saucepan over medium-low heat cook the heavy cream, salt, vanilla bean, and actual vanilla bean pod. Stirring constantly, cook until mixture comes to a slight simmer just before a boil. Then take off heat and place lid on and let steep for 10 minutes.
- In a large roasting pan place 5 (7oz) ramekins inside and put the kettle on to boil and preheat oven to 325F/163C.
- In the bowl of an electric mixer fitted with a whisk attachment or large bowl with a hand held electric whisk beat the sugar and egg yolks until fully combined and much lighter in color, a pale yellow. This will take a couple of minutes.
- Remove vanilla bean pod from the cream mixture and slowly pour the cream into the egg mixture with the whisk attachment on at the lowest speed. Take your time doing this so the eggs do not curdle.
- Once completely mixed pour the mixture evenly into ramekins. Place the pan on the oven rake and pour boiling water from the kettle in the roasting pan, pour enough to come up halfway of the ramekins.
- Bake for 32-42 minutes, you want the center of the creme brulee's to be set but have a little bit jiggle, if you want to use an instant-read thermometer the internal temperature should be 170F/77C. Take out of the oven and place the roasting pan on a wire rack. After five minutes remove the ramekins from the roasting pan and let cool for 1 hour on a wire rack. Place in the fridge for at least 4 hours or overnight before serving.
- When ready to serve sprinkle 1 tablespoon of sugar on top of each creme brulee swirling the ramekin so the sugar is spread evenly and using a kitchen torch, torch the top of the creme brulee until the sugar has caramelized and hardened. Serve immediately with fresh berries if desired.
Notes
- Some have complained of the salt in this recipe, I do not find the creme brulees salty at all but you can omit if you are worried it will affect the flavor.
- You can use smaller ramekins you will just need to reduce the cooking time.
- Prep Time: 15
- Chill Time: 4 Hours
- Cook Time: 42
- Category: Dessert
- Method: Bake
- Cuisine: French
Keywords: the best creme brulee recipe, how to make creme brulee, easy creme brulee recipe,
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This recipe was originally published on June 10, 2014, as of October 2019 the text and photography have been updated. The recipe was originally written for 8 creme brulees but I have found most people don't want to make that many- if you do, here it is. The instructions are the same.
- 40oz (5 Cups) Heavy Whipping Cream
- 2 vanilla beans- pods cut in half and scraped
- ½ Teaspoon Salt
- 200 Grams (1 Cup) Granulated Sugar
- 12 Large Egg Yolks
- 14 Tablespoons Granulated Sugar (2 Tablespoons per creme brulee)
miss messy says
Yum! I love a classic creme brulee, I haven't made one for ages!
Elizabeth says
Get on it sister!! 😉
Suzanne says
So disappointed. The salt is unnecessary. It was too salty.
★
Elizabeth Waterson says
Hi Suzanne, I am so sorry you did not enjoy the recipe. I love sweets and I don't find it salty at all. You could definitely omit the salt altogether. Take care XX Liz
Sany says
This was really salty! If you look at other recipes there is no salt. Sad that I wasted 12.00 worth of cream because I poured it out and used a different recipe.
★
Hayley @ The Domestic Rebel says
THE FLECKS! I cannot get over THE FLECKS of that luscious vanilla bean! Dude. I'm dying over here! And I wanna work with ya for World Cup! A bunch of drunken British dudes sounds like my idea of a good time 🙂
Kayle (The Cooking Actress) says
SO MANY VANILLA BEANS! I love em-loveemloveemlooooveem!!!!
Yayyy this creme brulee is FAB
Olivia - Primavera Kitchen says
OMG my mouth is watering right now. Look so delicious 😉
Ashley says
Look at those gorgeous little flecks!! I love vanilla beans!!! This sounds delicious : )
Tori says
I have never made creme brulee before but You have inspired to try it. It looks so good!
Jeanall says
Awesome recipe.Tried making this for my anniversary and it came out delicious.the recipe is definetly a keeper.thank you so much.
★★★★★
Johlene says
This looks amazing, I still remember tasting my 1st creme brulee as a child and loving it! Yes, the world cup! I´m sure in this house (with my Spanish husband and my 4 year old son, both equally football crazy)
we´ll be watching most games 🙂 May the best team win! xoxo
Laura Dembowski says
I'm really not into the World Cup at all, but I do think big sporting events like that are cool. Who knows? Maybe I'll be a big soccer fan by the end! I am a huge creme brulee fan and all those vanilla beans are perfection.
Gloria // Simply Gloria says
Now you are my go-to to make creme brulee! I've never made it ... yet. Just have eaten it every where that announces that they have it available! But, you are the queen of making these! I'm having to agree with Hayley...loving the flecks of vanilla bean action!
Dereck says
I made these for my last night with my wife Meredith, WE both LOVED them!
★★★★★
Maria says
What size ramekins did you use for this recipe?
Elizabeth Waterson says
Hi Maria, I used 7oz ramekins! Please let me know if you have any further questions!
Rachell Borges says
I dont have ramekins but I have a largish oval ceramic dish. Would this work to make one large creme brulee?
Elizabeth Waterson says
Hi Rachell, thanks for reaching out. I personally have never baked one large creme brulee. My suggestions would be to use a ceramic dish -- one that is large enough for the custard to not be too deep/ thick, bake it in a water bath, reduce the oven temperature to 300F and extend the baking time by at least 10 minutes or so. It will be done when jiggles like jello, but doesn't wiggle like a wave. Depending on your dishes and how many you want to serve I would just either use the recipe straight as written, halve it or possibly double it. Please let me know if I can help with anything else or if you try it I would love to know how it turns out! Take care. XXX Liz
Beth W. says
Great recipe! Easy to make and tastes great. Thank you!
★★★★★
Elizabeth Waterson says
Thank you so much for the report back Beth, it makes my day to hear this! Thanks!! XX Liz
Angela Brown says
Hello
I want to make this but I am confuss when it come to Vanella bean so I use the inside or what I scalp off the bean?
Elizabeth Waterson says
Hi Angela, thanks for reaching out. You scrape the inside beans out of the vanilla bean pod, you can also throw the whole vanilla bean pod into the cream while it warms but make sure to discard the pod before adding the liquid to the eggs. Please let me know if I can help with anything else or if you try the recipe XX Liz
Niani D says
I tried this recipe for the first time and it came out amazing! Made it for my family overnight the holidays and everyone loved it.
Elizabeth Waterson says
Thank you for the lovely comment Niani, I am so pleased your family enjoyed it! XX Liz
Mandee Sidhu says
I love trying new desserts! Love baking! When I saw this recipe, I knew I just had to try it out. It came out perfect! Everybody loved them! Can't wait to make them again! Thank you for Sharing!
★★★★★
Elizabeth Waterson says
Thank you so much for coming back and reviewing the recipe Mandee, it really makes my day!! And I, of course, love to hear that everyone loved them!! XX Liz
Syd says
These look AMAZING! Quick question... I’m making these for valentines tomorrow and the ramekins I ordered are 5 oz once and I don’t have time to find 7 oz are they okay to still use? And if so what would the proper cooking time be? Thank you!!
★★★★★
Elizabeth Waterson says
Yes totally okay to use, you'll end up probably with another one to make but that never hurt anyone! 😉 I would try baking them for around 25 minutes and check on them. Personally I always use an instant-read thermometer to check the internal temperature should be 170F/77C. Please let me know if you have any further questions and good luck!! Hope they turn out perfectly! XX Liz
Tricia says
I used 4.5 oz ramekins and I only baked them for 15 minutes. I may have over cooked them a bit. I would reduce temp to 300 and cook for 20-25 next time. We haven’t tried them yet but hopefully they taste delicious! Can I let them sit covered in the fridge for a day or two? They are for my daughters boyfriend’s birthday. I’m sure he will love them no matter what.
Elizabeth Waterson says
Hi Tricia, so sorry for the delayed response. Yes, you can let them sit in the fridge for a couple of days, I often do this myself! I hope they didn't overbake and you all love them! Please report back! And let me know if you have any further questions! XX Liz
Victoria says
What temp do you set the oven to? I can't find that info on the recipe - I'm sure I'm missing it somehow.
Elizabeth Waterson says
Hi Victoria, sorry it's listed in step 2. Preheat to 325F/163C. Please let me know if you have any further questions or if you make the recipe I would love to hear how you like it. Thanks XX Liz
Christian says
Ended up using vanilla extract because I’m on a college budget and they still turned out great! Everyone loved them. The recipe was very easy to follow and would recommend
★★★★★
Elizabeth Waterson says
Thank you so much for coming back to review the recipe, Christian, I am seriously so grateful for that! And I LOVE that everyone loved them Yay! XX Liz
Pedro peguero says
Good look delicious
★★★★★
Renee says
I don’t have wisk attachments for my mixer, do you suggest to use regular blades or an actual whisking by hand?
Elizabeth Waterson says
You can use a hand whisk no problem, just make sure to whisk quickly, the paddle attachment blade might be easier on your mixer actually. The most important part is to just not cook the egg when you add the cream. Let me know if you have any other questions and if you make the recipe. Thanks XX Liz
Mayela says
The salt portion I’m confused I making the 8 serving portion and I don’t find we to add salt thank you in advance
Elizabeth Waterson says
Hi Mayela, just add the salt in when you warm the heavy cream, does that answer your question? If not please let me know, I am here to help! 🙂 XX Liz
SnKG says
This will be a highlight memory during our family coronacation of 2020... and made for years to come for sure! So yummy!
★★★★★
Elizabeth Waterson says
Thank you so much, it makes me smile so much to hear this was a highlight for your family!! I appreciate you coming back to review the recipe. Thank you! XX Liz
Allison says
Hi there!
Is it 2.5 cups or 25 oz?
If my math is right...2.5 cups is 20oz? (Each cup being oz?)
Thank you!
Elizabeth Waterson says
Oh my gosh, I don't know how that happened Allison THANK YOU so much for pointing that out to me, you are correct, the recipe should show 20oz which is 2.5X 8oz! Please let me know if you have any other questions or if you make the recipe I would love to know what you think. XX Liz
Heather says
I’m currently making this recipe for my mom for Mother’s Day tomorrow. They have been in the over for over 42 min and the tops are almost burnt and the inside is like water. I have read and reread over the recipe and I have followed it to the T. I don’t know what’s happened. I’m sad I might have to throw away.
Elizabeth Waterson says
Hi Heather, I am so sorry you are having an issue with the recipe. I actually just made it today as well. I am not sure what you did wrong, maybe your oven is not heating properly. I like to use an instant-read thermometer to check the internal temperature is 170-175°F (77-79°C) the middle will still look quite wiggly. I hope you have better luck next time. XX Liz
Aisha says
So simple yet so good. These were so easy to make. And I loved that I was able to make them ahead so the day of I wasn’t stressing. Seriously a foolproof recipe and absolutely Delicious
★★★★★
Elizabeth Waterson says
What a lovely review, Aisha, thank you so much!! I too love that you can make them ahead, makes it so much easier!! Take care. XX Liz
Jolonda Lewis says
Tastes nice. I used the whisk attachment and it was easier but I didn't like the foaming and it created a weird looking top. I'm hoping with the sugar it isnt noticable. Will definitely make again.
★★★★
Elizabeth Waterson says
Hi Jolonda, thanks so much for coming back to star rate and review the recipe! Too much whisking and foam can create a weird top, I know what you mean but luckily the sugar will cover the top too. So glad to hear you will make them again, such a classic recipe! Take care. XX Liz
Lynsey Cummings says
Fantastic recipe!
★★★★★
Elizabeth Waterson says
Thanks so much for coming back to review the recipe, Lynsey, I really appreciate it! I am so pleased you enjoyed it!! XX Liz
Nikki Diaz says
Awesome recipe! Found this on Pinterest and I used vanilla bean paste instead. Everyone loved it. Not too eggy or sweet.
★★★★★
Elizabeth Waterson says
Hi Nikki, thank you so much for coming back to review the recipe. I am so pleased you enjoyed the recipe!! Take care. XX Liz
Becky says
I want to give this a try, but don’t have ramekins. I have a 1.8 L and 2.8L Corningware dish (basically large ramekins..)
Could I use one of these? And which would you suggest for this recipe size? And any suggestions for change in cooking time?
Thanks!
Elizabeth Waterson says
Hi Becky, thanks for reaching out. I personally have never baked one large creme brulee. My suggestions would be to use a ceramic dish -- one that is large enough for the custard to not be too deep/ thick, bake it in a water bath, reduce the oven temperature to 300F and extend the baking time by at least 10 minutes or so. It will be done when jiggles like jello, but doesn't wiggle like a wave. Depending on your dishes and how many you want to serve I would just either use the recipe straight as written, halve it or possibly double it. Please let me know if I can help with anything else or if you try it I would love to know how it turns out!
Becky says
Thanks! I will give it a try and report back.
Sue says
Why does your first recipe call for salt? Second one doesn’t. No other crime brûlée recipe I’ve seen calls for salt- I think I may have ruined the recipe by adding it.
Elizabeth Waterson says
Hi Sue, thank you so much for pointing this out to me there was a typo in the post- the actual recipe card was correct. I do like to add salt to many desserts. In baking adding salt enhances sweetness and blocks bitterness. Adding salt can also improve texture, make citrus brighter, and make spices more aromatic. I truly hope you still enjoy your creme brulee, many people have made it with salt and had lots of success. Please let me know how yours turns out and if you have any other questions. Take care. XX Liz
Kim says
This came out perfect! My family LOVED it, not too sweet, perfect consistency. Will definitely use this recipe again.
★★★★★
Elizabeth Waterson says
Thank you so much for coming back to leave a star rating and review Kim, I appreciate it so much!! I am so happy you enjoyed the recipe, my family loves this one too! Take care. XX Liz
Denisse says
Quick question, I am using Madagascar vanilla bean paste, how much should I use?
Elizabeth Waterson says
Hi Denisse,
I would use 1-2 teaspoons of vanilla bean paste. Please let me know if you have any questions or if you try the recipe I would love to know how you like it. XX Liz
Elma Rossouw says
Dear Elizabeth
I've made creme brulee many times before. Now I have to make 120 mini creme brulees (70ml / 2.5oz each) for a wedding (10 batches). I want to know if I can prepare all 10 batches cooked cream, then chill it overnight, fill the ramekins the next dayand then bake them then? Thank you very much!
Elizabeth Waterson says
Hi Elma, thanks for reaching out. I personally would not recommend making the custard filling the day before I would make it the day you bake it. If it were me I would bake them then place them on a sheet tray cover the whole tray in plastic wrap then stack another sheet tray on top to make more room in the fridge. Hope this helps sorry it wasn't necessarily the answer you were looking for. Goodluck!
Elma Rossouw says
Not at all! Thank you for your concern. This is my favourite recipe from now on! For so long I've wished for a recipe giving us bakers an indication of the (internal) cooked temperature. I guess the oven & the cooking of the cream can be the biggest enemy for overbaking, therefore the extended softer baking in the water bath on the counter top. I'm testing the recipe for the smaller size, as I said earlier – it’s part of a dessert buffet. I removed the crèmes at 78⁰C, but it was not set at all. After chilling for an hour the texture were perfect, but I would like it more set. May I extend the 5 minutes to 10 minutes resting in the water bath. Thank you so much!
Elizabeth Waterson says
Yes, I love baking things to an internal temperature, takes the guesswork out!! I hope your dessert buffet turned out beautiful!! 🙂 XX Liz
Kristen says
I have 2- 15 oz Corningware "side dishes" and 2- 4 oz ramekins. I am not sure if I should try the 2 small and 1 large, both large, or just buy some 7 oz ramekins haha. The stock picture of the 15 oz oval dishes actually shows them with creme brulee so I may try at least one of those! It doesn't look like anyone here commented how a bigger one turned out but if I do that I will!!
Elizabeth Waterson says
Hi Kristen, thanks for reaching out I have yet to make a large creme brulee, but clearly that is something many are interested in, I will definitely put it on my list to test sooner rather than later. If you try it please do report back. Often times when I make creme brulee I use numerous different dishes and just try to fill them equally so they bake evenly. Please let me know if you have any questions or if I can help in any way! You can also direct message me on Instagram with photos back and forth if you need help I am usually a bit quicker to respond on there. Goodluck! XX liz
Kelly Erdmann says
This was so easy, much more than I thought it would be. It was smooth and creamy. Your directions were spot on. Thank you for helping me make my new favorite desert!
★★★★★
Elizabeth Waterson says
Hi Kelly, thanks so much for coming back to star rate and review the recipe, I am so happy to hear you appreciated all the directions and steps!! Take care. XX Liz
Todd B. says
Recipe was super easy & incredibly tasty. Highly recommend
★★★★★
Elizabeth Waterson says
Hi Todd, thanks so much for coming back to star rate and review the recipe. Wonderful you found the recipe easy!! Take care. XX Liz
Belinda says
This recipe was not missing a thing and the directions were very easy to follow and a definite hit in my house. So worth the effort that was put into it. Love love love it!
★★★★★
Elizabeth Waterson says
Hi Belinda, thanks so much for coming back to star rate and review the recipe. Happy to hear you enjoyed all the recipe steps and instructions!! Take care. XX Liz
Rebecca says
Absolutely delish. I have made this a handful of times now. Everytime it is so yummy, its creamy and the crackle from the sugar is decadent, it has so much vanilla flavor I hate to say I dont want to share but I do or I'd be huge. I made about 16 of them for my parents 50th wedding anniversary dinner party and everyone loved them. I am not a Baker by any means but this was so easy I turned out awesome. Thank you for sharing. Making this again today for my own birthday dinner dessert cant wait to get that first delicious bite.
★★★★★
Elizabeth Waterson says
Aww thanks so much for the lovely review, Rebecca! I love to hear the stories of how the recipes are shared at special celebrations, makes my heart so full! I really appreciate you coming back to leave a star rating and review! XX Liz
mbo says
My go to crème brulee recipe!
★★★★★
Elizabeth Waterson says
Thank you so much for the rating and review Mbo! I truly appreciate the support! Take care. XX Liz
Michele says
We went in a cruise and they offered a variety of desserts for our evening meal. Every single night in that 7 night cruise, I enjoyed the most fabulous crème brûlée. I taught my son how to make it when he was a teen also. Addicted? Possibly :). I will be making this again after seeing your Pin. Thanks for bringing back some wonderful memories!
Elizabeth Waterson says
Aww I love that Michele, thank you so much for sharing with me!! Let me know how you like it. XX Liz
MACK says
This is theeee most authentic and amazing recipes I’ve found for crème brûlée and leaves everyone craving more!!! You’ll be the fanciest in the room and it’s not too hard to make following these instructions.
★★★★★
Elizabeth Waterson says
Thank you so much for the lovely review Mack, so pleased you enjoyed it! Take care. XX Liz
Charlene says
Have you ever made creme brulee spoons? Wondering if I could use this recipe for that? Thanks!
Elizabeth Waterson says
Hi Charlene, I have never done that and I think with those you have to cook the custard first where mine cooks in the ramekins in the oven first. Sorry! Please let me know if you try it and how it works out! XX Liz