My mum bought six of the cutest ramekins this weekend with little lids, I took it as a sign that I had too cook something in them. Of course my sweet tooth took over and Crème Brulee was the recipe I jumped at and went with..nothing beats creamy vanilla custard with a hard layer of caramel.

The recipe I used was one off the Masterchef website from a 2010 masterclass. I’m not sure if it was my oven, the recipe or my measurements but the brulees took a lot longer to set and become firm then the 40 minutes specified in the recipe. The recipe was for four brulees, but I made six so maybe that was why. My version of the recipe is below, you can check out the original recipe here.


900ml Thickened Cream

1  Vanilla Bean- split & seeds scraped

9 Egg Yolks

1/3 cup Caster Sugar

180g Demerara Sugar

Preheat the oven to 150°C.

Grab a saucepan and place the thickened cream, vanilla bean and the scraped seeds in over medium heat. Bring to scalding point (just before boiling point) and then remove from the heat and take out the vanilla bean.

Whisk together the egg yolks and caster sugar in a large bowl until it becomes a pale yellow colour.

Begin to pour the hot cream over the egg/sugar mixture and continue to whisk until well combined. Strain the mixture through a sieve into a jug to catch the vanilla bean remnants. Evenly divide the mixture between six ramekins.

Place each of the ramekins in a deep dish that has been lined at the bottom with a folded tea towel. The towel will insulate the custard from heat on the bottom of the pan. Pour boiling water into the pan so that it comes half way up the side of the ramekin. Cover the pan loosely with foil.

Bake in the oven for 40 minutes or until the custard has set. Mine were in for over an hour as I originally had the oven on at 120 and then cranked it up to 150 as the water was only luke warm and obviously not helping the cooking process. Remove the ramekins from the water bath, and set aside to cool. Once they reach room temperature let them cool for another two hours or overnight in the fridge.

Sprinkle the demerara sugar evenly over the top of the custards. Either use a blowtorch on the sugar, or place under a preheated grill until the sugar bubbles and caramelises. I used the grill on our oven but think the blowtorch would make a better toffee as you have more control of the heat on the sugar.

Ready to serve & enjoy.