creme Brulee

Ben Spalding

Ben Spalding

11th January 2011
Ben Spalding

creme Brulee

Creme Brulee


  • 15 egg yolks
  • 225g caster sugar
  • 1350 ml double cream
  • 150ml milk
  • 3 vanilla pods seeds and pod


Boil cream, milk and vanilla pods not seeds
Mix eggs and sugar
Pour hot milk over the eggs, whisking fast
Strain mix and stir in vanilla seeds, set up a bain marie with moulds in and pour into moulds 4/5 up
Bake @ 110c for 40 minutes or until set with a good wobble
Keeps in fridge for up to 5 days
Caramelize with light granulated sugar

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