Vanilla creme brulee
17th August 2010

Vanilla creme brulee

By Kate Photography by Adam

The reason I settled on this dessert to complement my lamb recipe was because someone had made it for me a week prior. I forgot how a simple vanilla crème brulee can completely blow your socks off and selfishly I wanted to revel in that taste again.

I chose to serve this with biscotti, which we happen to have a recipe for on this blog (whew!). You can find it here.


makes 6-8 ramekins
  • --
  • 1L Cream
  • 2-3 vanilla pods split and scraped
  • 12 egg yolks
  • 200g caster sugar


  • --
  • 1. Combine the cream and vanilla pods with their scrapings in a medium sized pot, bring to the boil, then remove from the heat and allow to infuse for 20 minutes.
  • 2. Re-boil the cream mix, meanwhile whisk together the egg yolks with the sugar, slowly pour the hot cream mix whilst mixing into the egg mix.
  • 3. Strain and pour into ramekins.
  • 4. Cook in a bain marie (a large roast dish filled with water, be careful not to overfill usually ½ to ¾ up the side of the brulee moulds will do the trick) at 160°C covered with foil for one hour or until set. Refrigerate and then serve.
  • 5. To serve sprinkle caster sugar over the custard, pour off excess, ensure all of the custard is covered. Either caramelize with a blow torch or put into an ice bath and caramelize it under the grill.


  1. I love your site and I am compiling a list of NZ Blogs on my own Food Blog, would you mind if I linked your blog in? Thanks, Alli

  2. Susie

    Hey Alli
    of course! We’d love to be on your site. I had a peek at your site and it looks fabulous, will have to try some of your recipes, the gnocchi sounds particularly good.

  3. gorgeous pictures and great recipe :)

  4. Restaurant Quality Creme Brulee at home!!

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