Vanilla Crème Brûlée

Vanilla Crème Brûlée Vanilla Crème Brûlée
6 people 0 minutes 0 minutes


  • 110 g Caster Sugar
  • 750 ml Fresh Cream
  • 5 - Fresh Egg
  • 240 ml Milk
  • 200 g SuperValu Brown Sugar for the brûlée topping
  • 0 - SuperValu Vanilla Pod


  1. Preheat oven to 110°C/212°F/Gas Mark ¼.
  2. Put the cream, milk and vanilla pod into a small saucepan and bring it to the boil.
  3. In a separate bowl whisk together the egg yolks and sugar together until they are light and creamy.
  4. Pour the boiled cream over the whisked eggs and sugar and whisk well until properly combined.
  5. Remove the vanilla pod.
  6. Allow to rest for a few minutes until the froth settles or alternatively scoop the froth off.
  7. Choose 6 large ramekins (or flat brûlée dishes).
  8. Carefully pour the egg custard into the ramekins.
  9. Place the ramekins in a deep roasting tray and fill it with water about a third of the way up the side of the ramekins.
  10. Place in the preheated oven for 1 hour until set but still retaining a slight wobble.
  11. When set, remove from the oven and allow to cool for 10-15 minutes, then place in the fridge until required.
  12. Glaze with a little brown sugar and then pop them under the grill or glaze with a chef’s blowtorch and serve.
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