Creamy Creme brûlée

written by Sylvia Jemutai 26th February 2019

French for ‘burnt cream’, creme brulee is a sweet, velvety dessert that tastes like a date at a fancy restaurant. Best served immediately after caramelizing. Believe it or not, the first time I tried creme brulee was actually on a date. Fast forward to now, it’s a go-to dessert to spoil your friends and family! Fret not, you don’t need a blow torch for this recipe.

Prep Time 5 Mins | Cook Time 40 Mins | Temp 150˚C


For Custard
  • 4 cups heavy cream
  • 150g caster sugar
  • 1 vanilla bean, split lengthwise
  • 7 large egg yolks
  • 1/4 teaspoon sea salt
For Caramel Topping
  • 150g caster sugar
  • 60ml Water



  1. Preheat oven to 150˚C. Bring a kettle of water to the boil.
  2. In a medium saucepan gently heat double cream and combine half the sugar. Scrape vanilla bean seeds into a pan then add the pod. Heat over medium heat, for 7 to 8 minutes. Take off the heat.
  3. Whisk egg yolks with remaining sugar and salt. Immediately combine the hot cream mixture, one ladle at a time, into the egg mixture then whisk to combine. Strain the custard through a fine sieve into a large jug.
  4. Divide the custard evenly among the ramekins. Place pan in the oven then slowly add enough boiling water to come halfway up the sides of the ramekins. Bake for 30 – 40 mins until custards are just set (they should tremble slightly in the centre when shaken).
  5. Remove the pan from the oven then carefully remove ramekins from the hot-water bath and cool for 30 minutes. Cover with cling film and chill for at least 2 hours (or up to 3 days) before serving.
  6. For the caramel, add the caster sugar and water to a steel pan, dissolve the sugar without stirring. Once the caramel turns amber, pour immediately onto a silicon mat and leave to cool completely.
  7. In a mini food processor crush the caramel to create sugar crumbs. Set the grill to high then sprinkle a layer of the sugar crumbs onto the crème brûlée. Place under the grill for 30 seconds to re-melt the sugar. Garnish with berries and serve immediately.

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