Crème Brule

By Faeza
17 October 2015


¦ 4 egg yolks

¦ 45ml (3 tablespoons) sugar

¦ 1 vanilla pod

¦ 250ml (1 cup) cream

¦ 125ml (½ cup) castor sugar


Preheat oven to 180°C.

Beat egg yolks, add sugar a little bit at a time. Beat until light in colour and thick.

Cut the vanilla pod open and scrape the seeds out with a sharp knife. Mix seeds and cream into egg mixture. Pour the mixture into ramekins.

Put the ramekins in a large ovenproof dish, pour cold water into the dish (about 3cm high).

Bake for 30 minutes. Remove from oven and allow to cool.

Place in fridge for about 2 hours or overnight.

Before serving sprinkle castor sugar over each ramekin and caramelise either with a gas torch or under the grill in a very hot oven.

Use 1 teaspoon vanilla essence instead of vanilla pod. M