Crème Brûlée Recipe & Video Tutorial

A video guide on how to make the perfect creme brulee.  Remember you can opt for plant based cream if you are avoiding dairy.
Crème brûlée 
(Serves 2 )
Kcals: 380    
Skill level: Easy    
Cooking time: 40 mins 
Setting time: min 2 -4 hours
Ingredients Included:
½ Madagascan vanilla pod & 50g caster sugar
Equipment Included:
2 ramekins
A blowtorch
Extras you will need
200ml double cream (either plant or non-plant)
2 large egg yolks 
or 25g of custard or cornflour if you are making this plant based.
Butane gas for your blowtorch*
*available from most newsagents
Full ingredients contained in kit:  Sugar, Madagascan vanilla pod
Allergens: None*  
*Risk of trace particles from manufacturing of Sesame, nuts, milk, gluten, soy
  1. Preheat the oven to 150oC and put your ramekins in a roasting tin. Pour the cream into a small, heavy-based pan and slit the vanilla pod in half lengthways. Scrape out the seeds and chop up the pod and throw the whole lot into the pan with the cream. Bring to the boil over a medium-low heat then take off the heat.
  2. Meanwhile put the yolks and half of your sugar into a medium bowl and stir until just combined. Stain the cream onto the egg yolks and sugars.  Push through any vanilla seeds through the sieve.
*If you are using custard powder make a paste of 25g custard powder and 25g water and use in the same way as the egg yolks.
  1. Divide the mixture between the ramekins and pour cold water into the tin until it comes two-thirds of the way up the ramekins. Bake for about 30 minutes until the custard is set – it should only wobble slightly when shaken. Cool and then chill until cold.  At least 2 hours.
  2. Scatter the tops of the cold brulees with the remainder of the sugar, and use your blowtorch to caramelise the tops.
Now you have the expertise and essential tools, why not get creative?  You could make a chocolate creme brulee by adding a spoonful of cocoa powder to your custard.   Or why not add fresh berries during the summer months.  We would love to see your creations.  If you would like to double up this recipe we stock more of our range of beautiful ramekins on our website. tag us on instagram #makemondessert