Vanilla Creme Brulee – Ashburton


  • 1lt Double cream
  • 100g milk (to loosen the double cream – might not be necessary with supermarket cream as its never very thick)
  • 315g egg yolks (Approx. 18 medium ones)
  • 100g caster sugar
  • 2 vanilla pods


  1. Split vanilla pods lengthways and warm with the cream and the milk.
  2. Scrape out the vanilla seeds out and add to cream, discard the pods (save them for vanilla sugar or something)
  3. Whisk the egg yolks until they are pale.
  4. Add the warm cream and pass the whole mix through  a fine sieve.
  5. Pour into ramekins and bake in a water bath at 120c until they are just set (approx. 1.5hours)
  6. Chill for 3 hours
  7. When ready to serve, sprinkle some caster sugar on top and caramelise with a blow torch

Leave a Reply