Vanilla creme brulee

  • 10 mins preparation
  • 40 mins cooking
  • Serves 8
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Vanilla creme brulee
  • 600 millilitre double cream (45% milk fat)
  • 200 millilitre milk
  • 2 vanilla beans, split and scrapped
  • 9 egg yolks
  • 1/2 cup (110g) caster sugar
  • caster sugar, to serve


Vanilla creme brulee
  • 1
    Preheat the oven to 140°C. Place the cream, milk and vanilla beans into a saucepan and heat until just before it comes to the boil.
  • 2
    Place the yolks and caster sugar in a bowl and whisk until thick and pale. Slowly add the cream mixture a little at a time, stirring until combined. Pass the mixture through a fine sieve into a jug.
  • 3
    Place eight 1/2-cup capacity or six 3/4-cup capacity ramekins or ovenproof dishes into a deep baking dish and divide the mixture between them, making sure to fill each ramekin right to the top.
  • 4
    Fill the baking dish with boiling water until it comes half way up the ramekins, then place in the oven for 40-45 minutes or until the brulees are beginning to set but still wobble in the middle.
  • 5
    Remove ramekins from the baking tray and transfer to the fridge to chill for 8 hours or overnight.
  • 6
    To serve, sprinkle each brulee with a tablespoon of caster sugar, then caramelise using a brlee torch.


If you don't have a brulee torch, you can heat a large metal spoon over a naked gas flame. Then simply run it over the surface of the brulee to caramelise the sugar.