J’ adore – Crème Brûlée.

We are delighted to welcome Foodie Me back to the blog. We are showcasing some delicious recipes together with a step by step guide to making them with their in-house French Chef. We love to embrace new ways of presenting content to you and this is the first of a series of recipes we’ll be presenting in association with Foodie Me. You can find Lee at Foodie Me on Twitter too. Today we are making Crème Brûlée, there are no words to describe the beauty of this dish. This is one of my favourites and I actually only like a handful of puddings!



  • 1 pint of double cream 
  • 5 egg yolks 
  • 60 grams of caster sugar 
  • 1 vanilla pod cut in half-length way 


The day before you going to serve the crème brûlée.

2008_04_25-CremeBruleeCIn a mixing bowl place the egg yolks and the caster sugar. Whisk the mixture with an electric whisk for about 5 mins. Until the egg yolks become white and firm. Boil the cream with the vanilla pod then pour over the sugar, egg yolks mix. Stir everything together until homogenised. Pour the mixture back in the pan and cook like a custard for about 5 to 7 mins. Over a low heat. When the mixture becomes thick and bodied then the crème is cooked. Poor straight away in the dishes. And place your Crème Brûlée in the fridge and leave to set ideally for 12 hours minimum.
To serve.

About 15 mins before eating sprinkle a fine layer of brown sugar then blow torch the top of the crème brûlée until the sugar is all caramelised. Place in the fridge for about 5 mins to cool off. You may if you wish had few fresh fruit on the side.

Et voilà. Bon appetit

Crème Brûlée


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