Vanilla crème brûlée

    4 hours 5 min

    A gorgeous creamy creme brulee recipe, made with real vanilla pods. You can't beat real vanilla, but use 1 teaspoon vanilla extract in a pinch.


    Middlesex, England, UK
    3 people made this

    Makes: 3 ramekins

    • 300g double cream
    • 1/2 vanilla pod, halved and seeds scraped
    • 80g egg yolks
    • 65g sugar, plus extra

    Prep:10min  ›  Cook:55min  ›  Extra time:3hr chilling  ›  Ready in:4hr5min 

    1. Use your scale to measure all of the ingredients.
    2. Bring the cream and vanilla seeds to the boil slowly. In a bowl, whisk yolk and sugar together until pale.
    3. Pour 1/3 cream mixture over the yolk mix, stir in well. Add to the rest of the remaining cream, off the heat. Pass through a fine sieve.
    4. Pour into three ramekins and cook in a bain marie for 45 minutes at 140 C, or until set. Cool to room temperature, then chill.
    5. Sprinkle a thin layer of sugar over each ramekin, then caramelise with a blow torch or under a hot grill.

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