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Crème Brûlée ©

January 21, 2018






Something for a special occasion!



Crème Brûlée ©




4-6 Persons


Preparation Time : 20 minutes



Cooking Time : 45 minutes or until set





500 ml cream

6 egg yolks

50 g vanilla sugar

caster sugar for topping

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


Ideal Gadget:

Jamie Oliver’s Blowtorch



1. Preheat oven to 150.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 so that it cools slightly, stirring it continuously.

4. Pour through a fine sieve into a jug, add the zest of Lime and or Ginger, if using and pour into one large oven proof dish or into individual ramekin 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, without 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 cover the top and knock off any excess, by tapping tilted ramekin over a bowl. Using a blowtorch, burn the sugar on the top, just enough to lightly brown it. Take care as the ramekins get extremely hot!

When cold the sugar will go hard.

Some like to flavour their custard with very finely grated, 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 burning of the sugar, must be done an hour before serving the Crème Brûlée and not put back into the fridge.

COOKING TERM : “Bain Marie”. See  Cookery Terms listed in Index.



Crème Brûlée ©

This is what you are aiming for.


Crème Brûlée ©

Gather together all your ingredients before you start cooking.

Choose nice fresh free-range eggs.


Crème Brûlée ©

I keep a special jar of sugar with vanilla pods inside for when a recipe calls for vanilla sugar.

Crème Brûlée ©

Separate egg yolks into mixing bowl.

Crème Brûlée ©

Add sugar.

Crème Brûlée ©

Arrange ramekins in roasting tray and heat up hot water in kettle.

Crème Brûlée ©

Place the cream in a small saucepan and heat to just before boiling point.

Crème Brûlée ©

Beat egg yolks and sugar until well combined.

Crème Brûlée ©

It is best to use a whisk to do this.

Crème Brûlée ©

Pour heated milk onto egg yolks from a hight, so the milk slightly cools and does not curdle the eggs. ( If it does discard and start again ).

Crème Brûlée ©

Through a sieve, pour  egg mixture into ramekins. Depending on the size of your ramekins, you will fill 4-6. Fill tray with boiling water up to the neck of the ramekin.

Crème Brûlée ©

Place in pre-heated oven 150.C for 40 minutes or until the point of a knife placed in the centre to the bottom of your ramekin , comes out clean. Remove from oven and dust with sugar. Tap ramekin over bowl to remove any excess sugar as you are aiming for a very thin crust.

 Crème Brûlée

What a blowtorch looks like! Jamie Oliver!

Crème Brûlée ©

Turn on the gas of your blowtorch, light with a lighter and burn the sugar as evenly as possible to a light brown. Take care not to touch the ramekins as they become very hot!

Crème Brûlée ©

Final result!





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