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
Crème Brûlée

Crème Brûlée
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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.


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I am submitting this recipe to Blue Kitchen BakesClassic French Challenge
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12 thoughts on “Recipe For Crème Brûlée

  1. Pingback: Monthly Mingle: Baked Chocolate Custard | Lavender and Lime
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  3. 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.

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