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How to make créme brulée the ultimate winter indulgence

Food Stylist, Sjaan van der Ploeg whips her favourite classic of all time Crème Brulee. From making the silkiest custard, to creating the perfect sugar layer for that satisfactory crunch.

Crème brûlée





600ml cream 
1 tsp vanilla paste 
1⁄2 cup white sugar, plus extra for topping
6 egg yolks  



  1. Preheat oven to 160°C.
  2. Pour cream into a saucepan over low heat.
  3. When warm, add vanilla and whisk to incorporate. 
  4. In a bowl, whisk together sugar and egg yolks until pale and thick.
  5. Add warm cream to egg yolk mixture in a steady stream, whisking until smooth.
  6. Pour mixture equally between six ramekins.
  7. Place ramekins into a deep roasting dish.
  8. Pour hot water into dish, making sure water comes halfway up sides of each ramekin.  
  9. Bake for 20–25 minutes or until custard has just set.
  10. Remove ramekins from pan and refrigerate until chilled, at least 3 hours.
  11. Sprinkle each ramekin with sugar.
  12. Use a blowtorch to caramelise sugar. Sugar will melt and become crispy and slightly charred.
  13. Cool slightly, then crack using the back of a spoon before eating.  


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