Crème Brûlée


1 vanilla bean

600 ml cream

8 egg yolks  (55 gram eggs)

½ cup sugar (125 ml)

1 tbsp sugar to caramelise


Split and scrape vanilla bean. Heat cream and vanilla, just to the boil. Let it stand for 2 min. Combine yolks and sugar. Do not incorporate any air. Ladle cream onto yolks/sugar and slowly mix with a wooden spoon.

Strain and pour into cups. Bake in a Bain Marie with lid on for approximately 1 hour at 160°C. Cool in fridge for 3 – 4 hours. Using a blowtorch, caramelise 1 tbsp sugar into crème brûlée.