Full Recipe

Creme Brulee

Creme Brulee

When at home in NZ it’s rare that I make a dessert. If I do something to have afterward our main course it will be cheese platter and fruit compote. However when I’m in France occasionally I do indulge in something sweet. One of my favourites is CREME BRULEE. Lou has given me a great recipe which I’ve tried and found it’s really easy.

  • Ingredients
  • 2 cups each of milk and cream
  • 2 vanilla beans, split and scrapped
  • Yolks of 7 large eggs
  • 2 large eggs
  • 1 cup of castor sugar
  • 1/3 cup of brown sugar


Preheat your oven to 160C.

Combine the milk and cream and vanilla beans and seeds in a pot and bring up to the boil over a medium heat. Discard the bean pods.

In a bowl beat the egg yolks and eggs with the castor sugar. Gradually beat in the milk mix. Strain the mixture into a jug.

Pour into ramekins – about 3/4 full.

Place the ramekins in a bain marie – a large shallow pan of very hot water, the water should come half way up the sides of the ramekins.

Bake till the custard is set. Let them cool.

To make the brulee topping, sprinkle the top of each custard with brown sugar. Caramelise the sugar with a blow torch or by putting the ramekins under a hot grill. Be careful not to burn the sugar.

For something a little more exotic and delicious, make orange creme brulees. Substitute half the milk with freshly squeezed naval orange juice. You can also add a little grated orange rind.(Jason has great naval oranges at the moment).