Cooks Academy Crème Brulée Print

Creme Brulee

Serves 2

125ml milk
125ml double cream
vanilla pod/few drops vanilla essence or pinch of nutmeg or ½ tsp vanilla extract
3 egg yolks
25g caster sugar

Preheat oven to 120°C


  1. Heat milk, cream and flavouring in pan.
  2. Beat the egg yolks and sugar in bowl.  Add hot milk and cream mixture, stirring all the time (until it coats the back of a spoon).  Stir well and pass through a fine strainer.
  3. Pour the cream into individual ramekins and place in a bain marie (oven tray half filled with warm water).
  4. Place tray of ramekins in the oven at approx. 120°C for 40-60 minutes until set. Remove from the bain marie and cool completely.
  5. Sprinkle with sugar and glaze with blow torch or under a salamander.
  6. Clean dish and serve.

Safety Note:  Extreme care must be exercised when using a blowtorch.  It is important that your ramekins are oven proof, otherwise they might shatter when the blowtorch is being directed at them.

Cooks Note:  The sugar topping will soften within an hour or two, depending on humidity, so it is recommended that you caramelise the crème brulées only a short time before serving.


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