RSS Feed

Creme Brulee

Makes: 4 Big/6 small

Preheat oven: 180˚C


500ml Cream

1 Vanilla Pod

3 Tablespoons Castor Sugar

5 Egg Yolks

⅓ Cup Sugar


  1. Slit the Vanilla Pod and add to the Cream in a saucepan over a low heat.
  2. Simmer for 3 minutes and then let stand for 20 minutes to allow the Vanilla to infuse into the Cream.
  3. Add the Egg Yolks and Sugar to the Cream and stir over low heat until the mixture thickens enough to coat the bag of a spoon.
  4. Remove the Vanilla Pod and pour the mixture into four Ramekins.
  5. Place the ramekins in a baking dish and pour warm water around then until about halfway up the sides.
  6. Place the dish in the preheated oven for about 20 minutes or until the desserts are just set.
  7. Remove the ramekins from the baking dish and refrigerate for 1 hour or until they are cold.
  8. Sprinkle the Sugar evenly over the tops and use a Chef’s blowtorch to caramelise the sugar until it forms a crusty shell and get a golden colour.


After the Vanilla pod has had the 20 minutes in the cream to infuse, I normally scratch out the seeds and put it back into the cream. This will just enhance the Vanilla flour.

If you do not have a Chef’s Blowtorch, place the ramekins with the Brulée under a hot grill until the sugar has melted and becomes crusty. Just be careful not to leave it under the grill for too long, you do not want to end up with a watery mix.

And if I do not want to make it into such a sweet dessert, I leave the sugar (brulee)out and top it with fresh fruit. Yummy 😉



About The PaperCup Kitchen

Hi there everyone. I am Nelmarie, but please call me Nel. I, like so many people out there enjoy cooking and baking. Food makes me smile and it makes my heart beat faster. The only place where I know I fit just perfectly, is in the kitchen. I have also enrolled in a few cake decorating courses this year and I think I have met my true love....not mentioning my Hubby now :D. It took me 36 years to find out what I want to do with my life and I can now say the answer is rather simple...Bake and then decorating what I've baked. I have started PaperCup in 2011 whilst we were living in Moscow, Russia. Living the life of an Expat can sometimes get very lonely and the blog has not only brought the whole world into my kitchen but I have met so many gorgeous Foodie Friends. I am so happy that I have taken the plunge and started PaperCup. I am not a brilliant writer, I am not a brilliant chef, I am not a brilliant baker BUT I do invite you into my kitchen, take your shoes of, relax, have a bite to eat and let's have a chat. A little more about me: Nelmarie Rennison, married to Christopher for 6 years, together for 12. Two lovely kiddies, Nicholas 3 1/2 and Allegra just over a year. South African, lived in Russia for two years and now loving living in the UK. Diagnosed with MS in 2000 and never felt better :D I am just as grateful for dust blowing in my eyes as I am for Angels sitting on my shoulders. I love my family, my friends, my life and I am grateful for each new morning. Looking forward to get to know you better xx

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: