Crème Brûlée

Desserts
Sides/Snacks

Easy Level:

Cook Time:

Servings:

8

Here’s one for all the sweet tooths out there, a classic.

Ingredients

Adjust Servings
US / Metric
0.00
litre
litre
heavy cream
0.00
litre
litre
heavy cream
0.00
vanilla
vanilla
bean, split and scraped
0.00
vanilla
vanilla
bean, split and scraped
0.00
cup
cup
vanilla sugar, divided
0.00
cup
cup
vanilla sugar, divided
0.00
large
large
egg yolks
0.00
large
large
egg yolks

Steps

1

To a sauce pan add 1 litre heavy cream, 1 vanilla bean, split and scraped
To a sauce pan add 1 litre heavy cream, 1 vanilla bean, split and scraped
Mark as completed

2

Bring to boil
Bring to boil
Mark as completed

3

Remove from heat and let it sit for 15 mins
Remove from heat and let it sit for 15 mins
Mark as completed

4

To a mixer, add 6 large egg yolks and ½ cup vanilla sugar
To a mixer, add 6 large egg yolks and ½ cup vanilla sugar
Mark as completed

5

Mix until colour lightens
Mix until colour lightens
Mark as completed

6

Slowly mix in the cream
Slowly mix in the cream
Mark as completed

7

Pour mixture into ramekins and place them on a roasting tin
Pour mixture into ramekins and place them on a roasting tin
Mark as completed

8

Fill roasting tin with hot water
Fill roasting tin with hot water
Mark as completed

9

Bake in oven for 45 mins
Bake in oven for 45 mins
Mark as completed

10

Cool down and refrigerate for 4 hours
Cool down and refrigerate for 4 hours
Mark as completed

11

Coat with vanilla sugar and torch for toffee crust
Coat with vanilla sugar and torch for toffee crust
Mark as completed

12

To a sauce pan add 1 litre heavy cream, 1 vanilla bean, split and scraped
To a sauce pan add 1 litre heavy cream, 1 vanilla bean, split and scraped
Mark as completed

13

Bring to boil
Bring to boil
Mark as completed

14

Remove from heat and let it sit for 15 mins
Remove from heat and let it sit for 15 mins
Mark as completed

15

To a mixer, add 6 large egg yolks and ½ cup vanilla sugar
To a mixer, add 6 large egg yolks and ½ cup vanilla sugar
Mark as completed

16

Mix until colour lightens
Mix until colour lightens
Mark as completed

17

Slowly mix in the cream
Slowly mix in the cream
Mark as completed

18

Pour mixture into ramekins and place them on a roasting tin
Pour mixture into ramekins and place them on a roasting tin
Mark as completed

19

Fill roasting tin with hot water
Fill roasting tin with hot water
Mark as completed

20

Bake in oven for 45 mins
Bake in oven for 45 mins
Mark as completed

21

Cool down and refrigerate for 4 hours
Cool down and refrigerate for 4 hours
Mark as completed

22

Coat with vanilla sugar and torch for toffee crust
Coat with vanilla sugar and torch for toffee crust
Mark as completed

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