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Creme brulee recipes

Our top 3 of 10 Creme brulee recipes

Creme Brulee Recipe at MyDish

based on 3 reviews


Creme Brulee

by John H Glen

by John H GlenViewed 6841 times


    Crème Brûlée French for "burnt cream" also known as Trinity cream or crema catalana. This is a dessert of rich custard topped with a layer of hard caramelised sugar.


    1. Pre-heat the oven to 140°C / 275°F / Gas 1.
    2. Pour the cream into a saucepan split the vanilla pod lengthways and scrape the seeds into the cream chop the empty pod into bits, and add them to the cream, bring to a boiling point, then lower the heat and simmer gently for five minutes.
    3. Beat the sugar and egg yolks together in a large heat-proof bowl until pale and creamy bring the cream back to boiling point. Pour it over the egg mixture, whisking all the time until thickened (this indicates that the eggs have begun to cook slightly).
    4. Strain through a fine sieve into a large jug, and then use this to fill six ramekins about two-thirds full. Place the ramekins in a large roasting tray and pour in enough hot water to come halfway up their sides place on the centre shelf of the oven and bake for about 30 minutes, or until the custards are just set and are still a bit wobbly in the middle.
    5. Remove from the water and allow to cool to room temperature, when ready to serve, sprinkle one level teaspoon of caster sugar evenly over the surface of each crème, then caramelise with a mini blowtorch, If you don't have a torch, place under the grill until the sugar melts
    6. Leave to cool for a couple of minutes, then
    7. Serve and Enjoy!


    I might upset some chefs and cooks here with my notes but I am not bothered! Crème Brûlée is one of those immortal French dessert recipes that chefs appear to continue in their eyes improving a perfect dish by adding bits of fruit, nuts or worse still oats and grains I assume their way of thinking is that no one could possibly be interested in such an uncomplicated dessert in these intricate foodie’s days. Well, they are way off beam a Crème Brûlée is a Crème Brûlée and it is exquisite, it is perfect and it doesn't need fixing. Though, if you want to add alien bodies to it, then it pleas do not give it the name Crème Brûlée any longer. There is a Spanish dessert called Crema Catalana, which is essentially identical except for the flavouring instead of vanilla, they use cinnamon, and in characteristically colourful Spanish fashion, they singe the top with a red hot branding iron. It is usually served on Saint Joseph's Day March 19. The custard is flavoured with lemon or orange zest, and cinnamon.


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    • 6 large egg yolks
    • 100 grams caster sugar
    • 500 mls double cream
    • 1 whole vanilla pod
    • ¼ cup caster sugar (for the caramelized tops)
    Raspberry Creme Brule Recipe at MyDish

    based on 67 reviews


    Raspberry Creme Brule

    by carol savage

    by carol savageViewed 23885 times


      This Creme Brule dessert is easy to make looks good and tastes delicious


      1. 1. Mix yolks well with sugar.
      2. 2. Put cream in a double saucepan, bring to scalding point then allow to cool.
      3. 3. Pour cream mixture over egg yolk mixture, blending well.
      4. 4. Add vanilla essence and then return to the saucepan and thicken carefully over the heat stirring constantly.
      5. TIP - Don't let it boil. You can tell when its ready because the cream mixture will cover and stick to the back of a spoon.
      6. 5. Put some raspberries (1 punnet) into a glass bowl and then strain in the cream mixture.
      7. 6. Leave in the fridge for at least 2 hours.
      8. 7. When cool and set - dust surface with caster sugar (I then found this cooks blow torch which I use to caramelise the sugar - its fab) - Put back into the fridge to cool


      If you dont have a cook's blow torch then put the creme brulee under the grill to brown - but put it in a dish with ice so you dont cook the custard!


      • by Karen Kininmonth

        Karen Kininmonth  Thu Feb 11 2010   • Reply

        can you do this without the raspberries?

      • by mayflie

        mayflie  Sun Sep 27 2009   • Reply

        I use a small kitchen blowtouch. They are not very expensive and I have found it very useful for browning items.

      • by carol savage

        carol savage  Sat Sep 5 2009   • Reply

        You can put it under the grill but when i do that put it in a dish with ice so the custardy part doesn't curdle

      • by carol savage

        carol savage  Sat Sep 5 2009   • Reply

        I always use double cream and haven't tried it with single or whipping - so I don't know - if you try it let me know!!!

      • by bexstirling

        bexstirling  Fri Sep 4 2009   • Reply

        Does it matter what cream you use?

      • by Fiona Hudson

        Fiona Hudson  Fri Aug 28 2009   • Reply

        Put it under the grill

      • by gillmatt

        gillmatt  Fri Aug 21 2009   • Reply

        I don't have a blow torch - how do I do this without one?

      • by Von Food-Housen

        Von Food-Housen  Tue Oct 2 2007   • Reply

        Look awesome!!

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      • 4 Egg Yolks
      • 1 Pint Cream
      • 1 Tsp (level) Caster Sugar
      • 1 Tsp Vanilla Essence
      • Caster Sugar Topping
      • 1 box raspberries
      Griottines Creme Brulee Recipe at MyDish

      based on 1 reviews


      Griottines Creme Brulee

      by LP

      by LPViewed 1695 times


        Silky smooth cream custard with Griottines for extra appeal.


        1. Boil cream and pour over whisked egg yolk and sugar. Pour into crème brulee dishes, place in bain marie tray in oven at 110 °C for 1½ hours. Leave to cool in refrigerator, pour caster sugar on top and caramelise under grill or use a blowtorch.


        • by LP

          LP  Thu Sep 9 2010   • Reply

          A winning combination!

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        • 100g egg yolk
        • 65g sugar
        • 500ml double cream
        • 1 vanilla bean
        • sugar to caramelise
        Raspberry Creme Brulee Recipe at MyDish

        based on 0 reviews

        RATE THIS

        Raspberry Creme Brulee

        by mariakuehn

        by mariakuehnViewed 267 times


          A rich and creamy dessert with the raspberries to offset the very sweet creme brulee


          1. Preheat the oven to 1600C.
          2. Heat the cream till it is boiling. Whilst heating, whisk everything together and pour into the cream. Place 7 raspberries in each ramekin, and fill with the creme. Carefully place the desserts into a bain marie and cook for fifty minutes.

          3. Leave to cool for at least an hour and then sprinkle the cremes with the brown sugar and grill under a very hot heat till bubbling and just turning brown.


          Decorate with raspberries on top and a sprig of mint

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          • 500ml double cream
          • 4 egg yolks
          • 1 whole egg
          • 100g caster sugar
          • 1 punnet raspberries
          •  Brown sugar to sprinkle on top