Recipe For Crème Brûlée

Crème Brûlée is the one dessert I always order. I rate a restaurant on the quality of their crème brûlée and make a huge batch when ever I need an easy dessert for guests.

"Crème Brûlée With Figs In Pomegranate Concentrate"
Crème Brûlée With Figs In Pomegranate Concentrate

Crème Brûlée
All Rights Reserved:
Result: this is enough to make 8 ramekins
  • 8 egg yolks
  • 110g castor sugar
  • 2 vanilla pods, split
  • 750ml cream
  • 250ml milk
  • 55g demerara sugar
  1. Preheat the oven to 140° Celsius
  2. Place the egg yolks and caster sugar in a bowl and add the vanilla seeds and pods.
  3. Using a whisk, gently combine the mixture, then slowly stir in the cream and milk.
  4. Pass the mix through a sieve and divide between 8 small ovenproof dishes or ramekins (about 9cm in diameter and 2.5cm deep).
  5. Place in the oven and cook for about 1½ - 2 hours until set on the top.
  6. To check, move the dish and if the cream mixture still ripples, it's not cooked. (But over-cooking will cause the brûlée to crack on the top once cooked, so be careful).
  7. Remove from the oven and place in the fridge until set; normally about an hour.
  8. Dust the surface with the demerara sugar and grill until golden brown. Serve immediately.


Click on the links for conversions and notes.

I am submitting this recipe to Blue Kitchen BakesClassic French Challenge
Lavender and Lime Signature

Top of Page

No votes yet.
Please wait...

11 thoughts on “Recipe For Crème Brûlée

  1. Thanks for entering this into Classic French 🙂 Your creme brulee looks great.
    Jen sharing the blog ♥ Egg Free Dairy Free Carrot & Cinnamon CakeMy Profile

    No votes yet.
    Please wait...
    1. my pleasure Jen 🙂

      No votes yet.
      Please wait...
  2. Pingback: A trip down memory lane – my 7 links « Lavender and Lime
  3. Sounds terrific! I’m always happy to find good new creme brulee recipes.

    No votes yet.
    Please wait...
    1. let me know if you try it!

      No votes yet.
      Please wait...
  4. Me too, if it’s on the menu I am having it – regardless of how full I am. I love the creamy softness of the custard and the crisp sweetness of the burnt sugar – heaven in the mouth.

    No votes yet.
    Please wait...
    1. your words are making me drool!

      No votes yet.
      Please wait...
  5. I enjoy it occasionally, yours looks perfect.

    Beacuse of some of my recent guests being vegetarian, I couldn’t do your anchovy challenge in time, so I have re-posted an oldie here:

    No votes yet.
    Please wait...
    1. thanks Cindy – I have had the tab open since yesterday – so very far behind in catching up.

      No votes yet.
      Please wait...

I would love to hear from you ♥

Your email address will not be published. Required fields are marked *

Show some recipe ♥:  

CommentLuv badge

This site uses Akismet to reduce spam. Learn how your comment data is processed.