Monday, 7 March 2011

Creme Brulee


8 egg yolks
1 cup castor sugar
2 tsp vamilla extract
750ml cream
250ml milk
1/4 cup brown sugar. (demerara)


Place the egg yolks and castor sugar in a bowl and add the vanilla and whisk.
Stir in the cream and milk.
Pass the mix through a sieve and divide between six small ramekins. (I sieve it into jug so that I can easily pour the mixture)
Place in a pre-heated 140C oven in a bain marie of hot water (a oven dish with water that comes half way up the sides of the ramekins) and cook for about 1½ - 2 hours until set on the top.
Remove from the oven and cool.
Place in the fridge until set (about an hour).
Sprinkle the surface with the brown sugar and place under the grill until golden brown. (If you're one of those people who has all the gadgets, use a blow torch to caramelise the sugar)


  1. thanks for sharing on how to make the sugar melt on top as I don't have the gadget either. Looks so mouthwatering.

  2. That looks like such a warm and comforting dish! Maybe it's because of the drizzly rain outside, but that looks like the perfect thing for a day like today up here in New England! Thanks for sharing.

  3. Love creme brulee.. I will be trying this real soon.
    Thank you

  4. BY the way I love your cups...:) I'm jealous They look perfect...for brulee

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