Easy Creme Brulee
Indulge in the simple luxury of homemade Creme Brulee with a silky-smooth vanilla custard and that irresistible, crisp, caramelised sugar topping. Elegant, delicious and surprisingly easy to make.
PREP: 10 MINS
COOK: 30 MINS
YIELD: 8 servings
Ingredients
Creme Brulee Custard
3 cups Whipping CreamÂ
3/4 cup of SugarÂ
 6 Egg Yolks
2 tsp of Vanilla Essence
Pinch of Salt
Preparation Steps
01
Preheat your oven to 160°C. Pour 3 cups of whipping cream into a medium saucepan and set to medium heat on your stove top, stirring frequently until steaming and simmering. Add 2 teaspoons of vanilla essence and remove from the heat.
02
In a separate bowl, whisk your egg yolks and sugar together until pale and creamy. Slowly pour the hot cream into the egg mixture, whisking constantly and very slowly to stop your eggs from scrambling. This is called tempering.
03
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Strain the mixture through a mesh sieve into a large measuring jug with a pouring lip. Divide the mixture into 8 ramekins and place ramekins into a deep dish baking tray.Â
04
Carefully transfer ramekins from the water bath to a wire rack and cool to room temperature then cover and refrigerate Creme Brulees until fully chilled (3 hours). You can also make these 2 days in advance. Â
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Fill the deep dish baking tray with boiling water about halfway up the sides of the ramekins. Bake at 160°C for 30 min, depending on your ramekin size or until the centre of the Brulees are still slightly wobbly and jiggle. Â
05
In a separate bowl, whisk your egg yolks and sugar together until pale and creamy. Slowly pour the hot cream into the egg mixture, whisking constantly and very slowly to stop your eggs from scrambling. This is called tempering.
Carefully transfer ramekins from the water bath to a wire rack and cool to room temperature then cover and refrigerate Creme Brulees until fully chilled (3 hours). You can also make these 2 days in advance. Â
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06
When you are ready to serve, sprinkle one teaspoon of sugar on each Creme Brulee, swirling it around to get an even spread. Use a blow torch over the top moving in a circular pattern until the whole surface is caramelised to a deep amber colour. Watch my video on Instagram if you want visual directions.
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