This classic French dessert combines a rich custard with a hard, caramel topping.


  • 30 egg yolks
  • 4 l cream
  • 600 g sugar
  • 3 vanilla pods
  • reduced passion fruit juice
  • 1 orange (zest) and some ginger infused in boiled cream


  • Separate eggs (keep whites for meringues).
  • Retain the yolks.
  • Split vanilla pods and scrape out seeds.
  • Add the scraped pod and the seeds to your cream.
  • Bring cream and vanilla to the boil.
  • Remove and strain.
  • Meanwhile whisk yolks and eggs together.
  • Pour on cream and vanilla whisking all the time.
  • This is your basic brulee mix, if you want a different brulee flavour omit vanilla and add your flavouring be it baileys, orange, chocolate or coffee.
  • Fill your crème brulee dishes and place in a roasting tray or dish, pour hot water until it comes half way up your brulée dish, place in the oven at 120°C for 35-40 mins, checking regularly.
  • When lightly shaken if the brulee resembles jelly remove from the oven and allow to cool completely in the fridge.
  • To glaze, generously cover with sugar using a blowtourch to caramelize the sugar.
  • This is where crème brulee gets its name, burnt cream.

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