Crème brûlée
Ramona's Cuisine
Ramona's Cuisine

Crème brûlée

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  • 500 ml double cream
  • 1-2 vanilla pod I used 2 smaller ones
  • 80 g of sugar plus 40 extra for topping
  • 5 eggs yolks * see recipe notes
  • 1 pinch salt


    1. Start by preheating the oven at 150°C or 300°F/.
    2. Separate the egg yolks fromthe egg whites.
    3. Into a bowl beat the egg yolks with the sugar together until it’s nice and homogeneous. Set aside.
    4. Split the vanilla pod(s) with a sharp knife all the way down through the middle and scrape the seeds out with the blade of the knife. Cut the vanilla beans pods into chunks. Add to the cream.
    5. Place a pan over a medium heat and pour in the cream. Bring this to boiling point but do not allow it to boil.
    6. Pour the cream over the egg and sugar mixture. Whisk this together until it feels that the sugar has completely dissolved. Discard the vanilla pods at this point if you have used them.
    7. Pour the crème brûlée mixture into the dish or ladle the mixture into ramekins and put those into a deep baking tray into which you pour hot water until the water would reach halfway up the ramekins (submerging these or the one dish). This is called bain-marie. You may also choose to pour the water after placing the tray into the oven – it may be easier.
    8. Place the baking tray, very very steady and carefully, into the preheated oven. Bake these for about 35- 40 minutes until they are set firm but still with a little jiggle in the middle.
    9. Allow to cool and if you don’t serve them immediately refrigerate them right up until serving.
    10. Just before serving sprinkle over the rest of the sugar and use a blowtorch to caramelise the sugar into a thin top layer. * See recipe notes for tips on how to caramelise the sugar if you do not have a blowtorch.


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