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Crème Brulee


  • 5 egg yolks (115gm)
  • 400ml dairy cream
  • 2.5 tbsp caster sugar
  • 1 vanilla bean
  • some extra coarse sugar for sprinkling
  • boiling water (for water bath)


1.Pour the dairy cream into a saucepan, scrape the seeds out from the vanilla bean, put that into the cream and cook on medium-high heat till it almost reaches boiling point. Turn to low heat and let it simmer. 

2. Beat the egg yolks and sugar together till smooth. When this is ready, turn on the heat again and cook the cream till it reaches boiling point, quickly remove from heat and stir quickly into the egg mixture. Keep stirring quickly till all the cream has been poured in. Using a sieve pour the cream into the ramekins. 

3.Place the ramekins into a tray and fill the tray with boiling water, halfway up the sides of the ramekin. 

4.Cook the custard in water bath in the preheated oven at 150C for about 40-45 minutes. 

5.Remove and allow to cool down, and chill in the fridge for several hours. 

6. When ready to serve, sprinkle caster sugar (1/2 t to 1 t) evenly over the top of the custard (level the sugar), wipe the edges and sides of the ramekin of any sugar and broil under a hot grill or use a blowtorch to caramelise the sugar.

Product Used: Emile Henry Crème Brulee 

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