Crème Brûlée

Makes 6 small moulds

Rating (4 ratings)


6 egg yolks
90 g Dansukker Light Muscovado Sugar
500 ml whipping cream
100 ml milk
1 vanilla pod
Dansukker Cane Sugar Granulated (to caramelise)


Set the oven temperature to 125 °C.
Whisk together the egg yolks and the sugar.
Add the cream and milk to a small saucepan. Split the vanilla pod and scrape the seeds into the cream. Bring to the boil.
Pour the warm cream and milk over the eggs and sugar mixture while stirring continuously.
Divide the mixture between small portion-size moulds and place in an oven-proof dish in the lower part of the oven. Pour warm water into the dish so that it comes half-way up the moulds.
Bake for 40-50 minutes until the mixture has set. If you shake the mould, it shouldn’t wobble too much in the middle.
Cool the brûlées in a refrigerator (preferably overnight).
To serve, sprinkle over a thin layer of granulated cane sugar and caramelise using a gas burner or in the oven under the grill at 250 °C for a few minutes.

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