Creme Brulee

Serves 4
Time 1 hour (+refrigeration time)


2 vanilla beans
600ml cream
8 egg yolks
½ cup caster sugar


In a pot heat cream just to the boil with a pinch of sugar. Take off heat and set aside to cool.


Add remaining sugar to the egg yolks and whisk gently until they are combined. Split a vanilla bean in half lengthways and scrape out seeds. Add to the cream.


Gently pour the cooled cream and vanilla over the eggs and continue to whisk gently. Strain the mixture into a jug to remove any chunks or egg membrane.


Pour mixture into 4 cups or ramekins in a wide, oven proof pot with a li. Gently pour hot water halfway up the side of the pot to create a Bain Marie. Place the lid on and place in a preheated oven to cook for 35-45 minutes at 160°C.

Allow to cool and then set in the fridge for a few hours, preferably overnight.


Place a tablespoon of sugar on the set mixture. Use a blowtorch to dissolve and caramelise the sugar. Leave so the sugar cools and sets for a few minutes.