Oh my, Creme Brulee

This started off as a request (and a challenge for the most part).  Not your typical Christmas-dessert requests I might add, and it’s been about 7 years since my last creamy-baked-custard-delight.

Easy Creme Brulee Recipe:
6 extra large egg yolks
375 ml thickened cream
1 vanilla pod or extract (a few drops)
80 g sugar
6 tbsp soft, brown sugar
6 ramekin or souffle dishes


  • Place the cream and vanilla pods with seeds – which have been scraped out by splitting the pod in half lengthways with a small knife – into a pan and bring to the boil.
  • Whisk the eggs and sugar until the mixture is creamy and white.
  • Strain the cream straight onto the egg and sugar and mix well..
  • Allow to cool slightly and for the bubbles to subside and transfer into a jug as this makes life easier for pouring. Fill the dishes to only three quarters full.
  • Place in an oven tray and carefully pour in boiling water to reach up to about halfway on the outside of the dishes. Then place in a pre-heated oven of 130°C.
  • Cook for about 30 minutes or until the custards have only just set. If the custards are colouring too quickly or bubbling, turn the oven down immediately.
  • Remove from the oven and take them out of the water. Then place them on a cold tray.
  • Allow to cool and refrigerate for anything up to a day. An hour or so before you are going to serve them spread half a tablespoon of soft, brown sugar (with no lumps) on top of each and clean away from the edges of the dishes using your thumb.
  • Place on a tray under a moderate grill and watch all the time to ensure the sugar doesn’t burn. After about 3 minutes you will see the sugar start to change colour and slightly caramelise.
  • Allow to cool slightly and then pop into the fridge until you are ready to serve them.

Presentation idea from Brasserie de Paris restaurant.


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