Skip to content
Recipes
Articles
About
About @themeatmensg
The Meatmen Group
Contact us
Crème Brûlée
Desserts
Sides/Snacks
About
Ingredients
Steps
About
Ingredients
Steps
About
Ingredients
Steps
Easy Level:
Slightly less easy
Cook Time:
45 Mins
Servings:
8
Here’s one for all the sweet tooths out there, a classic.
Ingredients
Adjust Servings
US / Metric
Metric
US Customary
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
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
More of what you like. Bookmark these recipes.
Indonesia Begedil Hack: Making Begedil using French Fries
Beef
Sides/Snacks
Mother’s Day Special: Manuka Honey Yogurt Parfait
Breakfast
Desserts
Kueh Bangkit
Desserts
Sides/Snacks
Fried Nian Gao
Sides/Snacks
Crispy Stuffed Lotus Root
Mains
Pork
Roots
Sides/Snacks
Carrot Cake from Scratch
Mains
Roots
Sides/Snacks
Oysters with Ginger flower Mignonette Granita
Breakfast
Mains
Seafood
Sides/Snacks
Rose Red Wine Poached Pear with Loquat Mascarpone
Desserts
Fruits
