Creme Brulee

This is my first blog post. Ever. I hope someone out there will enjoy the recipes and craftsy ideas I hope to post here. I hope I’ll enjoy it too. I hope this will be the start of a long and enjoyable adventure.
Firsts are special, first words, first kisses, first impressions, first successful macarons. We remember the firsts much more than the seconds, thirds or fifths. So, to mark this, my first blog post, I’d like to share a special recipe: Creme Brulee.

Creamy sweet custard covered by a smooth hard layer of browned sugar, classic and exquisite. Making the first crack in the crust of a good creme brulee is one of the simple pleasures in life. For my husband, creme brulee also happens to be the pinnacle of desserts, his kryptonite. Restaurant choices have been known to be made based on the presence or absence of creme brulee on the dessert menu.

This recipe meets with the approval of my discerning hubby and will definitely be used again when I want to whip up a special dessert at home. This 3 egg version makes enough for 3 individual ramekins and is the perfect way to use up leftover egg yolks after making meringue!

Adapted from a recipe posted by the amazing Almost Bourdain.


  • 3 egg yolks
  • 2/3 cup milk
  • 2/3 cup full cream
  • 5 tablespoons caster sugar
  • One vanilla pod split (or 1 teaspoon vanilla extract if you don’t have the real thing)
  • Extra caster sugar for brulee stage


Preheat the oven to 150c.
Pour the milk, cream, vanilla, and 2 tablespoons sugar into a saucepan. Heat gently over a low heat until close to boiling. Remove from the heat and let cool. Scrape the seeds from the vanilla pod into the milk and discard the pod.

In a bowl, beat the egg yolks with the remaining 3 tablespoons sugar until they are creamy and pale. Pour the milk over the egg yolks and mix well.

Pour the mixture into 3 individual ramekins. Place the ramekins in a roasting dish and pour boiling water into the dish until 2/3 of the way up the sides of the ramekins. Place in the oven and bake for 45-50 mins or until the custard is just set.
Cool to room temperature and then pop in the fridge for at least 3 hours.

Next comes the fun part! Right before you wish to serve the creme brulee, sprinkle the tops with a generous layer of caster sugar. Use a kitchen blowtorch to caramelize the sugar into a solid layer of golden toffee goodness. If you don’t have a kitchen blowtorch you should definitely invest in one! But you can also make do by simply putting them under a very hot oven grill for a few minutes.

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