Crème Brulee


OK, some idea’s slice fruit under Brulee before baking, figs or apples. Don’t use fruit, which is too “wet” as it can prevent the Brulee from setting. Add some fruity liquor to the Brulee mix. Amarula is super! Adjust, mix 700 ml cream and 50 ml Amarula.

Prepration time

1 hours


4 servings


Add vanilla seeds to cream and milk. Heat to almost boiling. Wait for little bubbles to start appearing.

Whisk yolks and sugar until well blended. Slowly pour hot cream over yolks whisking all the time.

Now prepare ramekins. I like wide, shallow dishes, but normal ramekins will do. Fill ramekins almost to top but leave enough space for topping. Place in a Bain Marie (a dish that will allow you to add water up to halfway up the ramekin). Place in oven and bake 180 °C for 30 – 40 min, until just wobbly.

While the Brulee is cooking heat 1 C sugar and add 200 g nuts (your choice) when melted, don’t burn nuts. When caramel colour pour onto non-stick Teflon sheet or oiled wax paper. Cool. Break and crush then grind in a processor to make praline.


  • 750 ml double cream
  • 250 ml milk
  • 140 g caster sugar
  • 16 egg yolks
  • 1 vanilla pod (split lengthways and seeds scraped out) or ½ a teaspoon vanilla extract (put pod in a jar of caster sugar to make vanilla sugar, takes about 2 weeks, shake often)