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Crème Brûlée (French vanilla custard) – Using 4 simple ingredients | Hiran Manoj Peiris

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~ Using 4 simple ingredients: cream, egg yolks, sugar and vanilla ~


2 cups pure cream
1tsp vanilla bean paste
5 egg yolks
¼ cup caster sugar
Toffee Topping
2 tsp caster sugar


  1. Whisk yolks and sugar until just well combined. Don’t whisk too much, as this can create bubbles.
  1. Pour cream into eggs and gently stir to combine. Divide the mixture between ramekins with a soup ladle(spoon).
  1. Preheat the oven to 130°C/265°F (120°C fans). Place 4 x ⅔ cup / 150 ml empty ramekins in a baking pan with high enough sides that enough water can be poured in to come halfway up the ramekins.

4 . Bake for 35 – 40 minutes, or until the custard is set, but there is still a slight wobble when you GENTLY give the ramekin a little shake.

  1.   Remove ramekins from water. Leave to cool, then refrigerate for at least 6 hours and preferably overnight (up to 3 days is OK).
  1. Sprinkle 1/2 tsp sugar over the surface of each crème brûlée. Use a blowtorch to melt and caramelise the sugar. (if you don’t have a blowtorch, pour some sugar caramel and serve immediately.


By Hiran Manoj Peiris
Director- Chef Spicy Touch
Head Chef- Local Dinner Stag Park, Taupo

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