Pyrex National Baking Week

Homemade Family Time
16th - 22nd
October 2017

Nielsen-Massey Vanilla Crème Brûlée

Cooking time: 
30-45 minutes
Preparation time: 
10-15 minutes


  • 450ml Double cream
  • 150ml Whole Just-Milk
  • 1 tsp Nielsen-Massey Vanilla Bean Paste 
  • 50g Golden caster sugar, plus an extra 2-3 tbsp for the topping
  • 6 Medium egg yolks

- 6 x small ovenproof ramekins



  • Preheat the oven to 180C, fan 160C, gas mark 4. 
  • Bring the cream and milk just to the boil in a saucepan with the Nielsen-Massey Vanilla Bean Paste. 
  • Whisk together the egg yolks and sugar in a bowl, then pour on the hot cream whilst continuously whisking.
  • Strain the custard into the ramekins and place them all into a large deep-sided roasting tin.  Cover each loosely with foil, making a hole in the centre for steam to escape. 
  • Make a bain-marie by pouring hot water from the kettle into the tin to halfway up the side of the ramekins.
  • Bake for 30-35 minutes, or until the custards are just barely set in the centre (check after 25 minutes). 
  • Remove the ramekins from the oven and dispose of the water.  Take off the foil and cool on a wire rack for 5 minutes.  Cover each custard with cling film and chill in the fridge for 2 hours, or until needed.
  • When ready to serve, cover each custard with a thin layer of golden caster sugar using the back of a large spoon. 
  • Sprinkle with a little water to just dampen the top and caramelise using a cook's blow torch (or for 4-5 minutes under a very hot grill until all the sugar has melted and turned a lovely golden colour). 
  • Serve when the brulee is firm, or within an hour or two.