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Crème brûlée


Crème brûlée

When this dessert is prepared perfectly is has no equal. It is a simple dessert; but breaking through that caramel disc into the soft silky custard is one of lifes small pleasures. I am not a fan of the myriad of flavoured brulees around – if it ain’t broke don’t fix it! Call me old fashioned but the concept of trying to better perfection is completely lost on me. Wine notes: I don’t like to have any distractions while in the raptures of eating brûlée so I am not quite sure what to suggest.
Total Time 55 mins
Course Dessert
Cuisine French
Servings 4 people


  • 500 ml Cream
  • 5 Egg yolks
  • ¾ cups Sugar
  • 1 Vanilla pod Scraped


  • Bring the cream & scraped vanilla pod to the boil, and then remove from heat to infuse slightly. In a separate bowl combine the yolks and sugar and beat until creamy. Carefully pour the cream onto the eggs and mix thoroughly.
  • Pour into ramekins and bake in a water bath (au bain marie) in the oven at 150°C for aprox 20 min or until just set.
  • Leave them to cool down before placing them in the refrigerator to chill. For best results leave overnight.
  • To serve, sprinkle with castor sugar and caramelize with a blowtorch or just beneath the oven’s upper grill.
  • There is a big debate as to whether to brûlée should be served immediately after being brûléed or put back in the fridge for a few minutes in order for the top of the custard to cool – I will leave it to you to decide.
Keyword Creme Brulee, Dessert

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