Crème Brûlée | My No Fail Recipe

Crème Brûlée is the one dessert I always order. I had it for the very first time at Gatrilles in Johannesburg. That was in 1974 and 96 Winery Road still use that recipe. I rate a restaurant on the quality of their crème brûlée and make a huge batch whenever I need an easy dessert for guests. Over the years I have made so many different flavours of this dessert. It is why I like to do it for guests. I can change it up to be anything I want. And it is sure to impress. This is my no fail, go to recipe.

Crème Brûlée
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Crème Brûlée

All Rights Reserved: an original recipe from Lavender and Lime


  • 8 egg yolks
  • 110 g castor sugar
  • 2 vanilla pods split
  • 750 ml cream
  • 250 ml milk
  • 55 g demerara sugar


  • Preheat the oven to 140° Celsius
  • Place the egg yolks and caster sugar in a bowl and add the vanilla seeds and pods.
  • Using a whisk, gently combine the mixture, then slowly stir in the cream and milk.
  • Pass the mix through a sieve and divide between 8 small ovenproof dishes or ramekins (about 9cm in diameter and 2.5cm deep).
  • Place in the oven and cook for about 1½ - 2 hours until set on the top.
  • 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).
  • Remove from the oven and place in the fridge until set; normally about an hour.
  • 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 Bakes Classic French Challenge

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