Crème Brûlée

Crème Brûlée is a delight no one should miss out on. They are fantastic to eat, involve burning things with a blow torch and are simple to make, if you are just a little patient in waiting to eat it. Try experimenting with different sugars for to caramelise – I have just bought a blood orange and cardamom sugar I can’t wait to try out!

Serves: 4
Cooking Time: 15 minutes preparation, 1.5+ hours cooking time, 20 minutes resting and at least 4 hours in the refrigerator


+ 300ml pure cream
+ 200ml milk
+ 2 vanilla beans, split, seeds scraped
+ 100g egg yolks (from 5 eggs)
+ 70g caster sugar
+ 30g demerara sugar (or you can use whatever you have on hand – there are different caramelising points for each)


Preheat oven to 130°C.

Place the cream, milk and vanilla seeds in a medium saucepan over medium heat. Bring to the boil and remove from heat.

Quickly whisk together the yolks and caster sugar in a large bowl until just combined. Pour the hot cream mixture over the top and whisk again until combined. Strain the mixture through a fine sieve then pour into 4 x 180ml ramekins.

Cover with foil and bake the brûlées in a bain marie for 60 minutes or until set but with a slight wobble. This can take some extra time – depending on your oven. Remove and rest for 20 minutes at room temperature before refrigerating for 4 hours or until cold.

To serve, remove from the refrigerator and sprinkle each brûlée with demerara sugar and caramelise using a blowtorch. Allow the caramel to set before cracking through the delightful sugar crust!

Original recipe sourced from the French Food Safari website.

One thought on “Crème Brûlée

  1. Wow, this is seriously so good. I’m sure it would be great with the blood orange and cardamom sugar too.

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