Creme Brulee

So you invested in a creme brulee torch, or a luckily enough like us to be given one, and now you need a recipe to show off the torch’s capabilities at a dinner party. This recipe has served us well. Although like most creme brulee recipes is not completely fool proof so you might just have to try it a few times! To use unwanted egg whites see my pavlova recipe.



  1. Preheat oven to 300ºF or 150 degrees celcius.
  2. In a large bowl, whisk together egg yolks and sugar until the sugar has dissolved and the mixture is thick and pale yellow.
  3. Add cream and vanilla, and continue to whisk until well blended.
  4. Strain into a large bowl, skimming off any foam or bubbles.
  5. Divide mixture among 6 ramekins or custard cups.
  6. Place in a water bath (dish with water half up the side of the ramekins) and bake until set around the edges, but still loose in the center, about 50 to 60 minutes.
  7. Remove from oven and leave in the water bath until cooled.
  8. Remove cups from water bath and chill for at least 2 hours, or up to 2 days.
  9. When ready to serve, sprinkle about 2 teaspoons of sugar over each custard. For best results, use a small, hand-held torch to melt sugar. If you don’t have a torch, place under the grill until sugar melts. Enjoy breaking the top!
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