Crème Brûlée Classic

Crème Brûlée Classic

Crème Brûlée is a classic French dessert made of cream, egg yolks and sugar finished with a thin lid of crisp roasted sugar.


Step 1
  • Stir together egg yolks, sugar and vanilla with a spoon. Then stir the cream and milk into the egg mixture.
Step 2
  • Sieve the mixture and distribute it in 4 ovenproof dishes. Place the dishes on a baking tray and place them in the middle of the oven. Bake for 50 minutes at 125 °.
Step 3
  • The cream will wobble when you take it out of the oven, but settles when it has cooled down.
Step 4
  • Place the Crème Brûlées in the refrigerator for at least 3 hours - without covering them.
Step 5
  • Sprinkle the Crème Brûlées with sugar and burn them with a gas burner until the sugar is melted and has darkened in colour. Serve immediately.
Top Tip

The Crème Brûlées should not start to bubble / boil when baking. Make sure you can turn down the heat if this occurs - because your oven may be hotter than the set temperature. It must have a ""smooth"" surface. Instead of using a gas burner, you can place the Crème Brûlées in an ice-cold water bath - preferably with ice cubes. Sprinkle with sugar and grill them at the top of the oven until the sugar is melted and golden - keep an eye out, because colour can change quickly. Take them out and serve immediately.


85 g
Egg yolks
Vanilla pods
Whipped cream
Whole milk
100 ml
1 tbsp