Header Crème Brûlée

Image: Msi Muzi Mathebula

Homemade Crème Brûlée – A homemade dessert to rule them all

Feel like a real fancy pants in your own home when you create this beautiful homemade Crème Brûlée for your family and friends this holiday.

Header Crème Brûlée

Image: Msi Muzi Mathebula

Have you ever been to a fancy French restaurant? Did you order Crème Brûlée and instantly fall in love? Well, you can fall in love again and you don’t need to go anywhere other than your own home. Homemade Crème Brûlée is much easier to make than you think and making it for your family and friends will make you the new favourite. The light, creamy custard topped with caramelised sugar on top is the ultimate dessert treat and makes you feel like royalty when you take each bite.

Your homemade vanilla custard is beautifully prepared and comes out perfect every time. Make sure you have your dessert ramekins and have your dessert blow-torch ready. Make sure to take precautions because you’re working with fire and very hot sugar. Your Homemade Crème Brûlée crust will be almost as fun to eat as it is to break through to the amazing vanilla custard you created.

Feel real fancy pants in your own home when you create this beautiful Homemade Crème Brûlée for your family and friends this holiday.

Homemade Crème Brûlée Recipe

5 from 1 vote
Recipe by Msi Muzi Mathebula Course: DessertCuisine: FrenchDifficulty: Easy
Servings

6

servings
Prep time

15

minutes
Cooking time

45

minutes
Resting Time

1

hour
Total time

2

hours 

Ingredients

  • 1 litre heavy cream

  • 1 vanilla bean, split and scraped

  • 1 cup vanilla sugar, divided

  • 6 large egg yolks

  • 2 litre hot water

Method

  • Preheat the oven to 180°C.
  • Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil.
  • Remove from the heat, cover and allow to sit for 15 minutes.
  • Remove the vanilla bean and reserve it for another use.
  • In a medium bowl, whisk together ½ cup sugar and the egg yolks until well blended and it just starts to lighten in colour.
  • Add the cream a little at a time, stirring continually pour the custard into ramekins.
  • Place the ramekins into a large cake pan or roasting pan.
  • Pour enough hot water into the pan to come halfway up the sides of the ramekins.
  • Bake just until the Crème Brûlée is set, but still trembling in the centre, approximately 40 to 45 minutes.
  • Just before serving, sprinkle the surface with a little sugar and use a Crème Brûlée torch to caramelise the sugar and form a brittle crust.

Notes

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