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–+ servings
A creme brulee in a white ramekin on a black plate

Vanilla Creme Brulee

Experience the perfect French dessert - Creme Brulee. A creamy custard with a caramelised sugar top awaits your indulgence
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Prep Time 10 minutes
Cook Time 45 minutes
Chill Time 2 hours
Total Time 2 hours 55 minutes
Course Dessert
Cuisine French
Servings 4
Calories 390 kcal

Equipment

Ingredients
  

  • 250 ml Milk
  • 250 ml Double/ Heavy cream
  • 2.5 tsp Vanilla paste
  • 4 Egg yolks
  • 80 grams Caster sugar
  • 20 grams Caster sugar for brulee topping

Instructions
 

Prep

  • Weigh/ measure the ingredients
  • Separate the egg yolks from the whites (See Recipe notes)
  • Pre heat the oven to 350℉/ 180℃/ 160 fan

To Make

  • Add the milk, cream and vanilla paste to your saucepan and over a medium heat bring to the start of a boil, stirring occasionally. Remove from the heat and allow the vanilla to infuse while you do the next step
  • Place the egg yolks and sugar in the bowl and whisk until well combined. After a minute or two it will turn pale and grow slightly in volume
  • Briefly whisk the cream mixture again to disperse the vanilla seeds. Place the bowl containing the eggs and sugar on a cloth to stop it slipping and whisk continuously while pouring the warm cream mixture into the eggs in a slow stream
  • When well combined, pour the custard equally into the four ramekins. Half way through, briefly whisk the mixture again to disperse the vanilla seeds
  • Lay a clean cloth in the roasting pan, sit the ramekins on top and fill half way up the ramekins with boiled water
  • Place in the middle of the oven and cook for 35 minutes leaving the door closed to maintain a steady temperature. At the end of the cooking time the brulee should be wobbly, not liquid, not set, but wobbly
  • Remove the ramekins from the water, allow to cool, then refrigerate for at least 2 hrs or overnight if you want to prep ahead

To Serve

  • On each custard sprinkle 5 grams or so of sugar evenly on top. The sugar should look like lace, not too thick but enough to just cover. Use the blowtorch if you have one (or place under the grill/ broiler) until a light golden brown. The sugar should be melted and lightly brown but be careful not to burn as it will taste bitter. Allow to cool for 3 minutes to allow the glassy surface to form
  • Place on a serving plate with a fruit or garnish of your choice

Notes

  • Here are 3 ideas for using up those versatile egg whites : 
  1. Meringue: Whip egg whites with sugar to create light and fluffy meringue or whip longer for a pavlova base
  2. Soufflé: Use whipped egg whites as a base for a light and fluffy soufflé
  3. Egg White Omelette: Make a healthy and protein-rich omelette by using only the whites. Add vegetables, herbs, and cheese for added flavour

Nutrition

Calories: 390kcal
Keyword Creme brulee recipe, Custard dessert, Dinner party dessert, Easy dessert, French Desserts, Vanilla dessert
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