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Creme Brulee


1/2 litre fresh milk

1/2 litre fresh cream

120gr sugar

A little vanilla

4 egg yolks

60gr sugar (half white half brown)


Heat the milk together with half the sugar, the cream and the vanilla.

Bring to the boil then take off heat and allow to cool slightly.

In a separate bowl whisk the remaining sugar with the egg yolks.

Add the warm milk mixture into the egg mixture a bit by bit stirring continuously.

Pour the mixture into a pyrex bowl and into a baine marie.

Bake at 180c

When they have cooled cover the top with white sugar, and using a blow torch caramelize the sugar.

You can serve hot or cold.

Serve cold.


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