Crème brûlée


  • 125 gr cane sugar
  • 250 ml double cream
  • 250 ml full cream milk
  • 6 egg yolks
  • 1 vanilla pod
  • pinch of salt


Read the whole recipe before starting.

Add the double cream and the full cream milk in a pan, then add 50 gr of the cane sugar. Split the vanilla pod length ways, but keep one end connected. Then use the back end of the knife to scrape out the seeds on both halves. Add the seeds and the vanilla pod to the pan. Use a low heat to heat thing up, stir once in a while. The heat should be kept to max. 75°. Also put up a kettle of water, and preheat the oven to about 125°, as this is needed later on.

Meanwhile, split the eggs yolks form the egg whites, and add the yolks to a bowl. Then add a pinch of salt and whisk the yolks. While whisking add the rest of the cane sugar (75 gr) bit by bit. When done whisk a bit more. Keep an eye on the pan with the cream mix, and stir. When using a low heat, there should be time to whisk the egg yolks in between.

When you have the egg yolks ready, keep stirring the cream mix, you could set the heat a bit higher if you can constantly stir. When the heat is at 75°, turn off the heat. Whisk the egg yolks a bit, and then slowly add a little bit of the heated milk cream mixture to the egg yolks, while you keep stirring. Then slowly add some more, etc. until all the milk has been added. This process is called tempering.

Into the oven:

Use an oven dish that can hold 6 ramekin dishes, put these in the oven while preheating. Then add the boiling water to about 3/4 height of the ramekin dishes. Add the mixture from the bowl through a sieve into a pitcher, from the pitcher add the mixture to each of the ramekin dishes, and close the oven. Leave this in the oven for 90-100 minutes, you can check earlier by shaking the oven dish (using oven gloves), the contents should not wiggle too much.

When ready, get the oven dish out of the oven and get the 6 ramekin dishes out of the oven dish and put them somewhere where they can cool down. After cooling down, add then to the refrigerator for at least 12 hours.


When serving, just before serving use a small spoon of cane sugar, and cover the top of the creme, without there being much lose sugar. Then use a crème brûlée burner to caramelize the top, take care not to burn the sugar. Then its ready to serve within one minute.

Milk, cream, sugar and vanilla pod

Whisked egg yolks with sugar and a pinch of salt

Crème brûlée in the oven

Crème brûlée ready to serve