Nielsen-Massey vanilla creme brulee

  • Total Time

    50m
    • Prep Time

      10m
    • Bake Time

      40m
  • Serves

    6
  • Skill Level

    Easy
  • Dietary Needs

0 Reviews

No ratings yet

Save

Share

Print

Traditional vanilla creme brulee, an indulgent dessert best served with a homemade shortbread biscuit.

Method

  1. Preheat the oven to 180°C (fan 160°C, gas mark 4).  Bring the cream and milk just to the boil in a saucepan with the vanilla bean paste.

  2. Meanwhile, whisk together the egg yolks and sugar in a bowl, then pour on the hot cream whilst continuously whisking.

  3. Strain the custard into the ramekins and place them all into a large deep-sided roasting tin.  Cover each loosely with foil, making a hole in the centre for steam to escape.  Make a bain-marie by pouring hot water from the kettle into the tin to halfway up the side of the ramekins.

  4. Bake for 30-35 minutes, or until the custards are just barely set in the centre (check after 25 minutes).  Remove the ramekins from the oven and dispose of the water.  Take off the foil and cool on a wire rack for 5 minutes.

  5. Cover each one with cling film and chill in the fridge for 2 hours, or until needed.

  6. When ready to serve, cover each custard with a thin layer of golden caster sugar using the back of a large spoon.

  7. Sprinkle with a little water to just dampen the top and caramelise using a cook's blow torch (or for 4-5 minutes under a very hot grill until all the sugar has melted and turned a lovely golden colour).

  8. Serve when the brulee is firm, within an hour or two.

Let's Bake

The easiest way to follow a recipe

Reviews

  1. Unfortunately there are no reviews for this recipe yet!

Leave Your Thoughts

Unfortunately reviews are not permitted to non-registered users.

Please to leave your review or ask us a question.

Recipe Alternatives

Register with BakingMad.com to:

  1. Get free entry in to our regular competitions
  2. Have a chance to become our baker of the month
  3. Help other bakers by rating and reviewing recipes

Enter your login details:

We use cookies to provide you with the best browsing experience. By continuing to use this site you are agreeing to our use of cookies. To find out more, please read our cookie policy.

At Baking Mad we love cookies. We even place them on your computer. These ones don't contain chocolate chips, but they do allow us to provide you with the best experience. By continuing to use this site you are agreeing to our use of cookies. To find out more, please read our cookie policy. To bake some of your own, visit our cookie recipes page!

Close