Creme Brulee



2 eggs

4 egg yolks

1/4 cup caster sugar

300ml nestle thickened cream

1 2/3 cups milk

1 tsp vanilla bean paste

1 1/2 tbsp brown sugar


1.  Preheat oven to to moderately slow 160 C.  Place 6 x 1/2 cup ramekins in a baking dish.

2.  In a medium heat-resistant bowl, whisk together eggs, yolks and caster sugar.

3.  In a small saucepan, bring combined cream, milk and paste to the boil.  Gradually whisk hot cream mixture into egg mixture.

4.  Place bowl over a saucepan of simmering water.  Cook, stirring, for 8-10 minutes until mixture thickens slightly and coats the back of a spoon.

5.  Pour into dishes.  Add enough boiling water to baking dish to come halfway up sides of ramekins.  Bake for 20-25 minutes until custards are just set.  Remove from water.  Cool to room temperature.  Cover and chill for 3 hours or overnight.

6.  Preheat grill to very hot.  Place custards in a shallow flameproof dish filled with ice cubes and a little water.  Sprinkle top of each custard with 1 tsp brown sugar, spreading evenly over surface.   Grill for 1-2 minutes until sugar has caramelised.  Cool slightly and serve.

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