Crème Brûlée

Serves: 6


1 Vanilla Bean
3 Cups Thickened Cream
6 Egg Yolks
¼ Cup Caster Sugar
¼ Cup Pure Icing Sugar


  1. Preheat oven to moderate. Split vanilla bean in half lengthways; scrape seeds into medium heatproof bowl. Heat pod and cream in medium saucepan, without boiling.
  2. Add egg yolks and caster sugar to seeds in bowl; gradually whisk in hot cream mixture. Place bowl over medium saucepan of simmering water; stir over heat about 10 minutes or until custard mixture thickens slightly and coats the back of a spoon. Discard pod.
  3. Divide custard among six ½ Cup heatproof dishes. Place dishes in large baking dish; pour enough boiling water into baking dish to come halfway up sides of dishes. Bake, uncovered, in moderate oven about 20 minutes or until custards just set. Remove custards from water; cool to room temperature. Cover; refrigerate 3 hours or overnight.
  4. Place custards in shallow flameproof dish filled with ice cubes; sprinkle custards evenly with sifted icing sugar. Using finger, distribute the sugar over the surface of each custard, pressing in gently; place under preheated hot grill until tops of crème brûlée are caramelised.


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