change font size make text smaller return to normal size Make text bigger

Mother's Day Recipes - Creme Brulee

Win your mum over this Mother's Day with this decadent creme brulee, she will be putty in your hands!


Crème Brûlée, a classic French dessert literally translates to "burnt cream". This rich and creamy custard is topped with a sprinkling of sugar which is caramelized to form a sweet and brittle crust. 



Makes 8 


For Custard

4 cups heavy cream

3/4 cups sugar

1 vanilla bean, split lengthwise

7 large egg yolks

1/4 teaspoon coarse salt


For Topping

3/4 cup sugar




Prepare oven and baking dishes: Heat oven to 300 degrees. Bring a kettle or pot of water to a boil. Place eight 5-ounce baking dishes in a large roasting pan.  


Gently heat cream: In a medium saucepan, combine cream and half the sugar (1/4 cup plus 2 tablespoons). Scrape vanilla bean seeds into pan, then add pod. Heat over medium just until mixture starts to bubble around the edge of the pan, 7 to 8 minutes (do not let boil).


Meanwhile, whisk egg yolks: In a large mixing bowl, whisk the egg yolks with remaining sugar and the salt.


Temper eggs: Use ladle to pour a small amount of the hot cream mixture into the egg mixture, then whisk to combine. (This is called tempering and prevents the eggs from curdling.) Add two more ladles of cream mixture, one at a time, whisking to combine after each addition. Gradually whisk in remaining cream mixture. Strain through a fine sieve into a large liquid measuring cup (to remove the vanilla pod and any cooked bits of egg).


Bake: Divide custard evenly among baking dishes. Place pan in oven. Add enough boiling water to come halfway up the sides of the dishes. Bake until custards are just set (they should tremble slightly in center when shaken), 30 to 40 minutes.


Chill: Remove pan from oven. Use tongs to carefully remove dishes from hot-water bath and place on a wire rack for 30 minutes. Then, cover with plastic wrap and chill for at least 2 hours (or up to 3 days) before serving. The custard will finish setting in the refrigerator. If you like, transfer the custards to the freezer 15 minutes before serving to ensure they stay cold after being bruleed (this is especially important if using the broiler).


Caramelize tops and serve: Sprinkle about 1 1/2 tablespoons granulated sugar over each custard. Working with one at a time, pass the flame of the torch in a circular motion 1 to 2 inches above the surface of each custard until the sugar bubbles, turns amber, and forms a smooth surface. Serve immediately.

Follow The Breeze on Twitter, and Like The Breeze on Facebook.
Share |

Quadruple Chocolate Fudge Pudding Cookies

Unleash your inner cookie monster with these tasty treats! Read More»

Peanut Chicken Lettuce Wraps

Another tasty summer meal idea - great for alfresco dining! Read More»

Fail-proof Banana Bread

The perfect balance between sweet and savory. Read More»
Click the right arrow for recipe instructions...

Delicious Cauliflower Pizza Bases

Beat the bloat with a tasty pizza base alternative! Read More»

The winning formula for any smoothie!

Only change one ingredient to change the flavour! Read More»

Delicious kitchen cupboard soup

A hearty summer soup made from the ingredients in your kitchen! Read More»

How to make Corn Hush Puppies (New Orleans style)

Sweet corn is in season, so pair it with beer batter, paprika and polenta and you've got yourself a delicious morsel of goodness! Read More»
We have some great new takes on traditional recipes for you to try!

20 different Christmas brunch ideas that will spice up your usual routine!

Poached pear + vanilla french toast, corn hush puppies, gingerbread loaf... Read More»