Crème Brûlée

You’ll always be impressed with our Classic Creme 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


  1. 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.
  2. Whisk eggs, yolks and castor sugar together.
  3. Add the warm milk mixture to the egg mixture while stirring until sugar has dissolved.
  4. Strain the mixture through a sieve and pour into 6 ramekins with a capacity of 125 ml (½ cup).
  5. 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.
  6. Bake for 25 minutes or until set. To test, gently shake the ramekin.
  7. Remove from oven and allow to cool.
  8. Refrigerate for 4 - 5 hours or preferably overnight.
  9. 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.
  10. 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!

Sprinkle a little Huletts Castor Sugar over the top of custard to prevent a skin from forming.

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