Classic crème brûlée

Classic crème brûlée

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  • 4
  • Easy
  • 2 hours
  • 45 minutes


  • 4 free-range egg yolks
  • 50 g sugar, plus extra for caramelising
  • 2 cups cream
  • 1 t vanilla extract

Cooking Instructions

Preheat the oven to 150°C.

Beat the egg yolks with the sugar until light and creamy. Heat the cream in a saucepan over a medium heat until a skin forms on the surface. Remove from the heat and add the vanilla extract or the seeds of ½ vanilla pod.

Pour the warm vanilla cream into the egg yolk mixture, whisking continually. Strain the mixture, divide between 4 ramekins and cover with foil.

Place into a bain marie (a larger container half-filled with water) and bake for 45–50 minutes, or until set. Chill for 2 hours.

Sprinkle over a thin layer of caster sugar and blowtorch until caramelised. Allow to cool slightly before serving.

If you don’t have a blowtorch, melt a little sugar in a pan until golden and caramelised and carefully spoon over the crème brûlées.

Cook's note: Who doesn’t love cracking the perfectly caramelised layer on the top of a crème brûlée to get at the silky custard beneath? And you don’t have to be a chef to get it right – but you will need a blowtorch. Get one.

Browse more warm desserts here.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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