Vanilla creme brulee

    45 min

    A simple, but delicious tasting crème brûlée made from whipped cream, egg yolks, sugar and vanilla. This recipe makes enough for 2 servings.

    1 person made this

    Serves: 2 

    • 2 egg yolks
    • 1 tablespoon caster sugar
    • 225ml whipping cream
    • 1 tablespoon of vanilla sugar
    • seeds from 1 vanilla pod
    • 2 tablespoons caster sugar, for topping

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat oven to 160 C / Gas 3.
    2. Beat egg yolks and 1 tablespoon caster sugar together until smooth and glossy.
    3. Warm cream, vanilla sugar and vanilla seeds in a small pot over low heat, until hot but not boiling.
    4. Gently pour a small bit of the warm cream into the egg yolks and mix well; pour in remaining warm milk, stirring all the time. Divide mixture between two ramekins.
    5. Place the ramekins into a deep baking dish; set baking dish on middle rack of preheated oven and fill the baking dish with hot water, about half way up the sides of the ramekins.
    6. Cook the crème brûlées for 30 minutes. The cream may still wobble a little when you move the ramekins, but it must be firm. Set ramekins aside to cool down, then chill them in the fridge for 3 hours.
    7. Just before serving, sprinkle caster sugar on top of each brulee ; place ramekins under hot grill until sugar has caramelised. Let the top harden before serving.

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