Classic Creme Brulee

I recently attended the Strawberry Fare Bake School and learnt this divine recipe for one of my favourite desserts… Creme Brulee.

Creme Brulee


  • 250mls cream
  • 3 egg yolks
  • 45g castor sugar
  • 1/2 vanilla pod or 1/2 tsp extract


Heat cream and vanilla in a small saucepan or microwave jug into hot. In a bowl whisk yolks and sugar together. Slowly pour in hot cream while continually whisking. Strain mixture and pour into ceramic ramekins.

Place ramekins into a larger oven dish and pour in hot water to come just over halfway up the sides of the ramekins. Cover with tin foil and wrap tightly.

Carefully place in oven and bake 30 mins on 120°C turn and bake for a further 20-30 mins. Check to see if cooked – they should be set completely through the centre.

Cool. Lightly cover in raw sugar and burn with a gas torch until sugar is melted and turns to caramel. Cool until sugar is set hard.

Serves 2

Recipe from Strawberry Fare Baking School.

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