Creme Brulee

Creme Brulee

Don’t let this French dessert intimidate you! This easy recipe is the perfect dessert to wow dinner guests. The addition of our Tarragon Balsamic Vinegar gives this dish a pleasant tanginess we didn’t know we’d love so much!

Servings: 6

Prep Time: 0 mins

Cook Time: 60 mins


  • 4 cups Heavy Cream

  • 6 Sprigs Fresh Tarragon, plus more to garnish

  • 6 Tbsp Sugar, plus more to top

  • 6 Large Eggs Yolks

  • 2 Tbsp Tarragon Balsamic Vinegar

  • Fresh Berries, to garnish


  1. Preheat the oven to 325F. In a small saucepan, bring the heavy cream and tarragon to a light simmer, careful not to boil the mixture.
  2. Meanwhile, whisk together the sugar and eggs until well combined and the eggs begin to lighten in color.
  3. Remove the tarragon sprig from the cream with a spider strainer. Add ¼ cup of the hot cream to the eggs while whisking to temper the eggs, then whisk in the remaining cream. Add vinegar and stir to combine.
  4. Pour the cream into ramekins that are preferably wide and shallow. Place ramekins into a large baking dish. Fill the baking dish with hot water halfway up the ramekin, careful not to get water in the cream.
  5. Add to the oven and bake for 40-45 minutes or until crème brûlée is set but slightly jiggly in the middle.
  6. Remove from the oven, and let cool slightly before refrigerating for at least two hours.
  7. Before serving add 2-3 tsp sugar to the top of the crème brûlée and brown using a kitchen torch. If you don’t have a kitchen torch broil on high for 2-3 minutes or until golden
  8. Garnish with berries and tarragon.


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