Crème brûlée

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


  1. Separate eggs (keep whites for meringues).
  2. Retain the yolks.
  3. Split vanilla pods and scrape out seeds.
  4. Add the scraped pod and the seeds to your cream.
  5. Bring cream and vanilla to the boil.
  6. Remove and strain.
  7. Meanwhile whisk yolks and eggs together.
  8. Pour on cream and vanilla whisking all the time.
  9. 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.
  10. 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.
  11. When lightly shaken if the brulee resembles jelly remove from the oven and allow to cool completely in the fridge.
  12. To glaze, generously cover with sugar using a blowtourch to caramelize the sugar.
  13. This is where crème brulee gets its name, burnt cream.


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