Crème Brûlée
  • 3 egg yolk*
  • 100 ml heavy cream
  • 220 ml milk
  • 50 g caster sugar + more for the caramel layer
  • ½ vanilla bean (you can also use vanilla paste or vanilla sugar)
  1. In a small pot, mix heavy cream, millk, vanilla pulp and bean and bring it over medium heat to a boil. Remove from heat and set aside.
  2. Beat egg yolk and sugar until it thick and lighter.
  3. Pour the liquid in a thin stream into the eggs in a thin stream, wihle stirring continually.
  4. Let rest for about one hour.
  5. Preheat oven to 150° C.
  6. Fill into 4 small ramekins and place the ramekins into a baking dish.
  7. Pour hot water into the baking dish until about halfway up the sides of the ramekins.
  8. Bake for about 35-45 minutes.
  9. Remove ramekins from the baking dish and let cool down until room temperatur.
  10. Then let chill in the fridge for at least 4 hours.
  11. Before serving sprinkle the surface of the crème with sugar generously and by using a torch melt the sugar until it is melted and golden brown.
Recipe by My blue teacup at