Monday, October 18, 2010

OLD CLASSSIC - Creme Brulee

It amazes me how a dessert can seem so fancy and cost quite alot in restaurants but could be so cheap to buy the ingredients and relatively easy to make at home with some practice

So here goes to a dessert that is one of my all time favorites :) it makes me happy just thinking about it!!

1 tub/cup (250ml) cream
1 cup (250ml) milk (full cream)
4 eggs (3 whole and 1 egg yolk)
60 ml (4 tablespoons) sugar or agave or xylitol
1 vanilla pod or 2 teaspoons vanilla essence

1) in a small saucepan put the milk, cream and seeds of a vanilla pod and the stick (or essence) into the pot. (slit the vanilla pod all the way down and then scrape out the seeds with the back of a teaspoon). Slowly bring to the boil - just before it boils over is bubbling remove from stove top.
2) in a bowl/jug mix together the 3 whole eggs and 1 egg yolk and the xylitol or sugar or agave - which ever you are using.
3) pour the boiled milk/cream into the egg mixture slowly while stirring quickly the entire time
4) pour into ramekins or tea cups.
5) place the cups in an oven proof dish with boiling water half way up the outsides of the cups/ramekins and place in the oven of 160 degrees celcius
6) bake for 15 - 20 min and remove from oven when there is a set layer on top of the mixture when you tilt  the custard -it ripples or moves a bit from underneath the milk skin

let it cool then place in the fridge for a minimum of 2-3 hours
they can be kept in the fridge covered for 3 or 4 days

take out and sprinkle castor sugar on top and caramelise with a chefs blow torch or put under the grill of the oven but watch CAREFULLY as it will burn very easily 


  1. Looks delicious,and in that cup it looks fit to be in a restaurant!


  2. thanks Farm girl and thanks so much Vanessa :) *blush* a lovely compliment

  3. This will always be my favorite desert...and I have made your recipe and it was great.

  4. fantastic. and actually much easier to make than one anticipates, don't you think?

  5. @lynette - thank you, I'm so glad it worked out well for you

    @arcadia - definatly easier and so affordable

  6. A tip on doing the brulee bit under the grill. Line a roasting dish with a dishcloth, pour in ice cold water and as many iceblocks as you have, and place your ramekins in there before putting under the grill. The water should come up to about the level of the creme. This helps to keep the creme stable and cool whilst the grill does its job on the top. Hope this tip is of help to you all. Julia


your thoughts?