Sprinkle a little Huletts Castor Sugar over the top of custard to prevent a skin from forming.
intermediate
SERVES 1
Ingredients
CRÈME BRULEE
- 500 ml (2 cups) cream
- 250 ml (1 cup) milk
- 5 ml (1 t) vanilla essence
- 2 extra large eggs
- 3 extra large egg yolks, lightly beaten
- 105 g (½ cup) Huletts Castor Sugar
- 100 g (½ cup) Huletts White Sugar

Method
- Preheat oven to 150°C. Combine cream and milk in a saucepan over a medium heat and slowly bring to the boil. Remove from heat and add vanilla essence.
- Whisk eggs, yolks and castor sugar together.
- Add the warm milk mixture to the egg mixture while stirring until sugar has dissolved.
- Strain the mixture through a sieve and pour into 6 ramekins with a capacity of 125 ml (½ cup).
- Place a dish cloth on the bottom of an oven tray (to stop ramekins from moving), and carefully place ramekins on cloth. Fill the oven tray to 2⁄³ with hot water and carefully place tray in the oven.
- Bake for 25 minutes or until set. To test, gently shake the ramekin.
- Remove from oven and allow to cool.
- Refrigerate for 4 - 5 hours or preferably overnight.
- Sprinkle the white sugar over the ramekins and place under a preheated grill for 5 – 7 minutes or until sugar has caramelised, alternatively use a cook’s blow torch.
- VARIATIONS: GRANADILLA CRÈME BRÛLÉE • Add 60 ml (4 T) granadilla pulp to the basic custard after straining. Proceed as above. CHOCOLATE CRÈME BRÛLÉE • Add 100 g chopped dark chocolate to the warm custard mixture. Stir until melted. Strain and proceed as above. Replace the Huletts Castor Sugar with 100 g (½ cup) Huletts Caramel Sugar.
Top tips
No skin here!
Don’t be vanilla
Split a vanilla bean in half and sink in a jar full of sugar. Let it sit for a week for delicious vanilla-perfumed sugar. Perfect for baking, great in coffee or tea, or sprinkled over oats.
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Conversion Table
Cups | Tablespoons | Grams | |
---|---|---|---|
Butter | 1/4 cup | 4 Tbsp | 57g |
1/3 cup | 5 Tbsp + 1 tsp | 76g | |
1 cup | 16 Tbsp | 227g | |
Flour/Sifted | 1/4 cup | 4 Tbsp | 30g/27g |
1/3 cup | 5 Tbsp + 1 tsp | 40g/35g | |
1/2 cup | 8 Tbsp | 60g/55g | |
1 cup | 16 Tbsp | 120g/110g | |
Granulated Sugar | 1/4 cup | 4 Tbsp | 50g |
1/3 cup | 5 Tbsp + 1 tsp | 65g | |
1/2 cup | 8 Tbsp | 100g | |
1 cup | 16 Tbsp | 200g | |
Brown Sugar/ Firmly Packed | 1/4 cup | 4 Tbsp | 45g |
1/3 cup | 5 Tbsp + 1 tsp | 60g | |
1/2 cup | 8 Tbsp | 90g | |
1 cup | 16 Tbsp | 180g | |
Water | 1/4 cup | 4 Tbsp | 57g |
1/3 cup | 5 Tbsp + 1 tsp | 76g | |
1/2 cup | 8 Tbsp | 114g | |
1 cup | 16 Tbsp | 227g |