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crème brulee

Yields8 Servings

This dessert is pure heaven and perfecting this easy custard will make you the perfect hostess!

 500 ml cream
 200 ml milk
 125 g caster sugar
 1 vanilla pod, cut lengthwise
 5 egg yolks
 1 egg white
 1 tbsp rose water, optional
 100 g demerara sugar

Preheat the oven to 120 degrees. Put the cream, milk and half the caster sugar in a sauce pan with the vanilla pod and bring just to the boil.


Mix the remaining sugar egg yolks and white in a large bowl. Strain the boiling milk and cream over the egg mixture and whisk well. Stir in the rose water.


Either use 8 small ramekins or one large shallow oven proof dish. Ladle the custard into the dish or ramekins. Sit the dish or ramekins into a large roasting pan and add enough hot water to come halfway up the side of the custard.


Cook for 1½ hours or until set in the centre, allow to cool and refrigerate. For at least 5 hours. Before serving sprinkle with the demerara sugar and caramelize under a very hot grill or with a blowtorch. Serve immediately.

Nutrition Facts

Servings 0