Crème Brûlée

Our sweet and creamy Crème Brûlée recipe can be made on the stovetop or in a Thermomix!

5 from 1 vote

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Course: Dessert

Cuisine: French

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings: serves

Calories: 543kcal

Cost: $5

Preheat the oven to 140 degrees celsius (fan-forced).
Place the cream and vanilla bean paste into a saucepan over medium heat.
Bring the mixture to a simmer and stir for 5 minutes.
Allow the mixture to cool to room temperature.
If using a Thermomix: place the cream and vanilla bean paste into a clean and dry Thermomix bowl. Heat for 5 minutes, 90 degrees, Speed 2.
In a seperate bowl, use a fork to whisk the egg yolks and sugar together.
Pour the cream mixture through a sieve onto the egg mixture. Stir gently to combine.
If using a Thermomix: add the sugar and mix for 20 seconds, Speed 2. Turn the Speed up to Speed 3. With the blades turning, add the egg yolks one at a time through the MC hole until combined.
Place 4 ramekins into a large and deep ovenproof dish.
Divide the mixture equally between the ramekins.
Pour boiling water into the dish, around the ramekins (the water should go halfway up the side of the ramekins).
Bake for 40 minutes or until slightly firm on the top but still wobbly in the centre.
Allow to cool before placing into the fridge for a minimum of 6 hours (preferably overnight).
When ready to serve, sprinkle a layer of caster sugar (approximately 1 tsp) over the top of the Crème Brûlée and use a blow torch to caramelise the sugar into a hard layer.
Serve immediately.

RECIPE NOTES & TIPS

Vanilla - I do not recommend using vanilla essence to make Crème Brûlée with as it doesn't give the same intense vanilla flavour as vanilla bean paste.
Have your egg yolks at room temperature - for the silky smooth texture. You risk the custard curdling if you use them straight from the fridge.
Cool the individual custards COMPLETELY in the fridge before sprinkling with sugar and caramelising the top. I recommend chilling them for a minimum of 6 hours, overnight is even better.
To make a Crème Brûlée without a blow torch - use a hot grill. Make sure the grill is hot before placing the creme brûlée underneath and watch them carefully.
Cremé Brûlée is best served when the custard is chilled or at room temperature, and the torched caramel top is still warm.
Freezing - I do not recommend freezing Crème Brûlée as the texture of the custard can change when frozen and then thawed.
Egg white recipes - use up the leftover egg whites in passionfruit pavlova, amaretti biscuits, coconut macaroons, or royal icing.