Mini vanilla crème brulee Recipe

A classic vanilla crème brulee served in china spoons and finished with a caramelised sugar topping.

  • Preparation
  • Cooking time
  • Rest time
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(24 votes) 4/5
Pour people
  • Double cream : 20 ml
  • Vanilla pod(s) : 1 whole
  • Egg yolk(s) : 2 whole
  • Caster sugar : 30 g
  • Caster sugar : 20 g
  • ETAPE 1

    Makes 20.

  • ETAPE 2

    Place the cream and the split vanilla pod in a saucepan. Bring to a gentle boil and then simmer for 4 minutes. Set aside and allow to infuse for 20 minutes.

  • ETAPE 3

    Beat the egg yolks and the sugar together and then mix with the cream. Heat for 6 minutes until thick enough to coat the back of a spoon. Strain to remove the vanilla pod and any lumps. Pour the mixture into ramekins and bake in a bain marie at a low heat until set.

  • ETAPE 4

    To serve: spoon the set creme brulee into china spoons and then run a palette knife over the top to make a smooth surface. Sprinkle with caster sugar and use a chef's cooking torch to caramelise the sugar.

Chef's tip

«Try adding an inch of finely chopped ginger to the cream instead of the vanilla to make ginger crème brulees.»

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