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Creme Brulee
Prep Time
40 mins
Cook Time
45 mins
Total Time
1 hr 25 mins

A classic French favourite for good reason..creamy custard topped with crunchy toffee makes this a delighful sweet treat to end a meal. Tapping a spoon on the lightly burnt sugar to find the silky smooth vanilla custard underneath is a guilty pleasure!

Course: Dessert
Cuisine: French
Keyword: Cream
Servings: 4
  • 210 mls Whole (full fat) milk
  • 210 mls Cream
  • .5 unit Vanilla Pod - slit
  • 6 unit Egg yolks
  • 60 gm Sugar - castor
  • Demerara or castor sugar to cover in thin layer
  • Garnish of choice
  1. Heat the milk, cream and split vanilla pod to blood temperature

  2. Whisk egg yolks & castor suga. Slowly pour over the warme milk/cream mixture

  3. Sieve into a jug and remove whey (froth/bubbles). Pour into ramekins (or moulds).

  4. Create a bain marie ensuring the water covers up to 3/4 of the ramekins.

  5. Bake at 160C until set - approximatley 35 - 45 mins.

  6. Remove from the oven and chill. Once sufficiently cool, sprinkle an even layer of sugar across the top. Clean the edges of any sugar and using a kitchen blow torch caramelise the tops to a deep golden brown.

  7. Garnish as desired. Strawberries or raspberries with a splash of green such as a sprig of mint looks nice.