Crème brûlée

Kevin Kindland

Kevin Kindland

3rd September 2015
Kevin Kindland

Crème brûlée

Crème brûlée also known as burnt cream, crema catalana, or Trinity cream is a dessert consisting of a rich custard base topped with a contrasting layer of hard caramel. It is normally served at room temperature. The custard base is traditionally flavored with vanilla, but can have a variety of other flavorings.


  • Crème Brulee
  • Makes 6
  • 350ml double cream
  • 125ml Milk Whole UHT
  • 2 vanilla pod split
  • 6 large egg yolks
  • 75g caster sugar
  • Makes 18
  • 1050ml double cream
  • 375ml Milk Whole UHT
  • 3 vanilla pod split
  • 18 large egg yolks
  • 225g caster sugar


Slit the vanilla pods, scrape out the seeds and mix with the cream. Put the cream, milk and

empty pods into a large saucepan and bring slowly to the boil.

Meanwhile, in a large bowl, beat the yolks with a whisk until smooth and a paler shade of

yellow Preheat the oven to 110° .

When the cream mixture starts to boil and rise, pour it, in stages, onto the yolks, whisking

continuously. Stir in the caster sugar until it has all dissolved. Strain through a fine sieve and

discard the vanilla pods.

Divide the mixture between eight small, round-eared dishes or ramekin dishes, and cook in a

bain-marie in the preheated oven for about 40 minutes or until lightly set.. Allow to cool and

set, then chill in the fridge.

Sprinkle the custards with sugar, then caramelize, either with a hand-held blowtorch, or by

placing under a hot grill

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