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Crème Brûlée

Creme brulee
Crème brûlée

Crème Brûlée is a custard based dessert with a caramelised sugar topping, the sugar should give a satisfying crack when broken through with the spoon to get to the delicious creamy custard within. It is a very old dessert, first appearing in French cookbooks in 17th century, and it is so good it is no wonder why it is still popular today. You will need a culinary gas torch for caramelising the top of the Crème Brûlée as well as some appropriatey sized ramekins.


4 Egg Yolks (Medium size eggs)

80g Icing Sugar

400ml Double Cream

60ml milk

1 Vanilla Pod

Castor sugar (for sprinkling)

Prep Time: 10 minutes

Cooking Time: 1 Hour

Serves: Makes 4


  1. Pre Heat the oven to 100c (you're going to be cooking them very slowly)

  2. Add the egg yolks and icing sugar to a mixing bowl.

  3. Split the vanilla pod down the side and scrape out all of the vanila seeds, add to the bowl

  4. Whisk well until thoroughly mixed

  5. While whisking, gradually add the cream and milk, make sure you are whisking all the time

  6. Place 4 ramekins in a baking tray (about 5 inch wide by 1 inch deep)

  7. Pour the mixture into the ramekins so it comes a little short of the top

  8. Pour cold water into the baking tray so it comes up the side of the ramekins about half way (this is called a bain-marie)

  9. Carefully place the baking tray in the pre-heated oven and leave for 45 minutes

  10. After 45 minutes, check the Crème Brûlée's by giving them a light shake, if they look like they are still liquid leave them in for a while longer. When done they should have a tiny bit of wobble, but not be liquid. Check them every 5 - 10 minutes until this is achieved

  11. When cooked, remove from the baking tray and allow to cool in the fridge for at least an hour

  12. Half an hour before serving, sprinkle a thin layer of castor sugar over the top of the Crème Brûlée's

  13. Use the gas torch to caramelise the sugar, do it gently with the flame a reasonable distance from the sugar. You want it to caramelise nicely but not burn it, as it won't taste so good

  14. Chill for 20 minutes in the fridge before serving

  15. Enjoy!

Whipping the eggs and sugar

Getting ready for the oven

The finished Crème brûlée

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