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Crème Brûlée ©

May 21, 2012

Another special request !



For 6 Persons



500 ml cream

6 egg yolks

50g vanilla sugar

caster sugar for dredging

1 grated lime zest and or a small knob of ginger, peeled and finely grated the size of an olive. ( Optional.)

Ideal Gadget:

Jamie Oliver’s Blowtorch


1. Preheat oven to 140.C. Put water onto boil for Bain Marie. This recipe can be made the day before.

2. Put the cream into a non-stick saucepan and heat gently to simmering point.

3. Place the egg yolks and the sugar in a bowl, mix with a whisk and pour cream from

a height onto the egg mixture, stirring it continuously.

4. Pour through a fine sieve into a pouring utensil, add zested Lime and or Ginger, (Optional,) and pour into one large oven proof dish or into individual ramekins bowls.

5. Place ramekin bowls in roasting tin and fill tin with water that is just below boiling point,until it reaches the hight of the custard. No more, or they start to float! This is called a “Bain Marie” and enables the custard to cook in the oven, with out the eggs curdling.

6. Place carefully in oven, so as not to spill the water, and cook for 45 minutes, or until they are fully set. Test each one with the point of a knife in the centre, if it does not come out completely clean, they need longer. This is important.

7. Remove from oven, take out of ‘Bain Marie’ and allow to cool. Reserve in fridge until ready to use.

8. One hour before serving, sprinkle with sugar, using a small sieve, enough to thoroughly cover the top and using the blowtorch, burn the sugar on the top, just enough to brown it.

When cold the sugar will go hard.

Some like to flavor their custard with very finely grated, ( use smallest holes on grater ) ginger, lime or orange.

N.B. Do not put in the fridge, once you have used the blowtorch, or the caramel will go soft. If you want to make the custards the day before and reserve them in the fridge, that is fine, but the caramelizing, must be done an hour before eating and Crème Brûlée ‘not’ returned to the fridge.

COOKING TERM : Bain Marie. See  Cookery Terms, listed in recipe column.

Heat cream in non-stick saucepan to simmering point.

Place egg yolks and sugar in bowl. ( Use Vanilla Sugar. I store sugar and vanilla pods in a jar, to have for

these occasions . Otherwise just use ordinary sugar, because if you add the vanilla from inside the pod, the

black specks might not look so appetizing, when you eat it.)

Mix sugar and egg yolks with a whisk.

Pour hot cream, slowly onto egg yolks and sugar, mixing continuously.

Pour custard through sieve, back into saucepan.

Carefully fill ramekins. Use a container that has a pourer, otherwise half spills into the water for the bain-


Pour into roasting tray hot water which has just boiled. The water should come up the sides of the ramekins,

just to the height of the custard.

Place in oven and cook. VERY  IMPORTANT : Check at the end of the cooking time with the point of a knife

in the center of the custard that it has fully set. Knife should come out clean. Otherwise leave a little longer.

  • Up to this point you can make your custards the day before.
  • One hour before serving, remove from fridge, sprinkle the tops with sugar, using a sieve and using a blowtorch
  • burn the sugar to a light brown. It can also be done under the grill, but the blowtorch is much quicker and there
  • is not such a risk to cook the custard as well.
  • Jamie Oliver’s amazing Blowtorch.
  • This is really fun to use and works perfectly.
  • Just delicious !
4 Comments leave one →
  1. jtaptas permalink
    May 21, 2012 5:24 pm

    Looks, and Im sure tastes, amaziingg!! xx


  2. May 22, 2012 12:34 am

    A family favourite! 🙂


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