Crème brûlée

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Tarte en fleur

Crème brûlée

Preparation 10 minutes
Service 6 people
Difficulty 3/10


  • 6 egg yolks
  • 50cl single cream
  • 50g sugar
  • 1 vanilla pod
  • 6 tbsp brown sugar to caramelize


  1. Preheat the oven to 160 C/325 F/gas 3.
  2. Split the vanilla pod and scrape out the seeds with the tip of a knife. Set aside in a small bowl.
  3. Heat 50cl of single cream in a pan and add the vanilla seeds. Bring to a gentle boil then remove from the heat and leave to infuse.
  4. Beat the egg yolks and sugar in a bowl. Pour in the infused cream and whisk.
  5. Filter through a fine sieve.
  6. Pour the mixture into 6 ramekins. Place them on the oven tray filled with water and bake for 25 mins in the oven.
  7. Remove when cooked, leave to cool and set aside in the fridge for at least 4 hours.
  8. Before serving, sprinkle each ramekin with brown sugar and caramelize the surface with a kitchen blowtorch. Wait for 1 min and serve.

The Chef's twist

For a lighter dessert, replace the single cream with coconut cream.