First posted: Dec 15, 2015

Kelvin’s Signature Crème Brûlée



Cooks in:        Serves:4

  • 170g sugar
  • 7 egg yolks
  • 1 ltr cream
  • 1 tsp vanilla essence
  • 1 vanilla bean, split
  • Zest of 1 orange

What to do

1. Bring the cream to the boil with the split vanilla pods, vanilla essence and orange zest.

2. Whisk the egg yolks and the sugar.

3. Add the hot mixture to the egg yolks and leave to cool and let the vanilla infuse.

4. Strain the custard.

5. Pour into the ramekins and place in a bain marie.

6. Place in a moderate oven at 140°C for about 1½ hours.

7. Remove from oven when the custard is just set.

8. When it cools it will set completely.

9. Sprinkle with castor sugar and brûlée.

Photo from 'Sarah Graham's Food Safari' by Ricardo de Leça.

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