Creme brûlée

This French classic is a favourite among many. Michael Diacono shares an easy recipe. The trick, he says, is to use a shallow dish so that you get a good burnt sugar to cream ratio. 

Creme brûlée


  • 500ml fresh cream
  • 200ml fresh milk
  • 200g sugar
  • 1 pod vanilla
  • 3 eggs, whole
  • 4 egg yolks


  1. Preheat the oven to 120°C.
  2. Mix the cream and the milk together with the sugar in a saucepan.
  3. Open up the vanilla pod lengthways and scrape the seeds out of the pod. Add the seeds to the cream mix along wig with the pod.
  4. Place the saucepan over the heat stirring with a whisk until the sugar dissolves and the cream is just about to boil.
  5. Whisk the eggs with the egg yolks.
  6. When the cream mixture is hot slowly add the cream to the eggs, whisking vigorously as you go along.
  7. Pass the mixture through a sieve and fill the ramekins three quarters of the way up.
  8. Put the containers into a baking dish and fill with water three quarters of the way up.
  9. Place in the oven for 20 mins and allow to cool in the fridge.
  10. Top with sugar and place under a hot grill until the sugar caramelises and starts to burns a little.
  11. Serve immediately.

This recipe first appeared on Gourmet Today TV, aired on TVM on 21 January, 2017. 

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