Creme brulee is one of those desserts that only seems hard to make with many confusing time investment with difficulty. In reality, creme brulee is just custard that’s cooked a little longer in the saucepan and then covered with a glorious layer of melted sugar.
You also don’t need to go out spend a fortune on special ramekins. I serve mine in a pie dish either for everyone to grab a spoon and dig-in together, or plate up individually. The only special piece of equipment you’ll need is a blow torch which you’ll be able to source from Kitchen Warehouse at a pretty reasonable price point.
For this recipe, you’ll need a pie dish (about 25cm in diameter), saucepan, measuring cups, measuring spoons, mixing bowl, and a whisk or wooden spoon.
600mL thickened cream
6 egg yolks
3/4 cup sugar (plus extra for the toffee)
1 teaspoon vanilla bean paste
Step 1: Place your saucepan on a low heat and add the cream and vanilla, allowing it to warm.
Step 2: While the cream is warming, combine egg yolks and 1/2 cup of sugar in a mixing bowl using the whisk.
Step 3: When the cream is warmed through, remove from the heat and very slowly add to the mixing bowl with your egg yolk and sugar while mixing through with the whisk.
Step 4: Return the combined creamy eggy mixture to the sauce pan and stir continuously over a low heat using your whisk.
Step 5: When the mixture starts to thicken (after about 15 minutes) remove from the heat and transfer the mixture to your pie dish.
Step 6: Rest the creme brulee on the bench to cool slightly and then place in the fridge for 1 1/5 to 2 hours.
Step 7: Remove the creme brulee from the fridge and coat the top evenly with about another 1/4 cup of sugar. Use the blow torch to melt all the the sugar down and brown slightly.
Step 8: Serve immediately.