Vanilla Crème Brûlée


Preparation time: 0 minutes

Cooking time: 0 minutes

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Serves: 6 people

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  1. Preheat oven to 110°C/212°F/Gas Mark ¼.
  2. Put the cream, milk and vanilla pod into a small saucepan and bring it to the boil.
  3. In a separate bowl whisk together the egg yolks and sugar together until they are light and creamy.
  4. Pour the boiled cream over the whisked eggs and sugar and whisk well until properly combined.
  5. Remove the vanilla pod.
  6. Allow to rest for a few minutes until the froth settles or alternatively scoop the froth off.
  7. Choose 6 large ramekins (or flat brûlée dishes).
  8. Carefully pour the egg custard into the ramekins.
  9. Place the ramekins in a deep roasting tray and fill it with water about a third of the way up the side of the ramekins.
  10. Place in the preheated oven for 1 hour until set but still retaining a slight wobble.
  11. When set, remove from the oven and allow to cool for 10-15 minutes, then place in the fridge until required.
  12. Glaze with a little brown sugar and then pop them under the grill or glaze with a chef’s blowtorch and serve.
  • SuperValu, 19 Nov 12

    5 stars rating
    Hi Mary. You can make these up to 2 days in advance. Keep them in the fridge so the cream doesn't spoil!
  • c kavanagh, 23 Mar 13

    5 stars rating
    This is the most delicious Creme Brulee, better than any restaurant. I prefer to finish off sugar under the grill rather than blow torch gives a better toffee texture.
  • mary, 18 Nov 12

    5 stars rating
    Kevin can i make these in advance?

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