Crème brûlée


prep 0:15       total 0:40


6 to 8 servings



600 ml heavy cream
8 egg yolks
1 vanilla bean
1/4 cup caster sugar
1 sugar for cover


In a saucepan add the cream + caster sugar + vanilla bean and bring to a low simmer

In a bowl whisk the egg yolks until pale

Pour one part of the warm cream mixture into the bowl and stir until incorporated

Pour the egg mixture back to the saucepan and stir on low heat until it starts to be thick enough to coat the back of a spoon

Turn the heat off, strain the mixture into a jug

Fill the ramekins and steam until the mixture starts to set

Reserve it in the fridge until needed

When serving, sprinkle A1 sugar on the top and burn until the desired colour has been achieved

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