Crème brûlée

Crème brûlée
Makes: 4 portions
Prep time:
Cook time:
Total time:
  • 500 gr milk
  • 60 gr white sugar
  • 1 tspn vanilla flavour
  • 5 egg yolks
  • 4 tbspn sugar
  1. Preheat the oven to 160°C and grease the ramequins.
  2. Warm the milk with the vanilla flavour without boiling.
  3. Mix the egg yolks and the sugar.
  4. Mix of the heat the warm milk with the eggs and sugar and whisk until smooth.
  5. Pour the milk in the ramequins.
  6. Place the ramekins in an ovenproof dish and fill halfway up with boiling water.
  7. Bake in the oven at 160°C for 30 min or until the crème has just set. Let them cool and refrigerate until completely cold.
  8. When ready to serve, sprinkle the sugar on top of the crème brulee and using the blow torch, caramelise the sugar.
Stuff to know
Bake the crème until just set. If overcooked it will be rubbery and unpleasant to eat.
The crème needs to be cold before you can sprinkle the sugar on top and caramelise it.
Baking the crème in a water bath allows for a gentle baking process.