Crème Brûlée – Willey’s Weekly Bake 201

An easy dessert good for guests and perfect with fresh summer fruit. This recipe makes 6-8.

Ingredients for Creme Brûlée

  • 400ml Double Cream
  • 200ml Milk
  • Drop of Vanilla bean paste
  • 5 Egg Yolks
  • 75g of Caster sugar (and more sugar for topping)

Ingredients for summer fruit sauce

  • 100g Raspberries
  • 100g Strawberries
  • 50g Sugar


  1. Preheat the oven to 180 degrees celsius.
  2. Add the milk and double cream into a medium sauce pan and heat gently until just comes to the boil.
  3. Whisk the sugar and vanilla bean paste and egg yolks together in a small bowl until light and airy.
  4. Prepared 6-8 ramekins into a dish.
  5. Remove the cream off the heat and pour slowly into the egg yolk mix and beat continuously until well combined.
  6. Then pour the cream into the ramekins to the ridge and bake in the oven for 20 minutes until set.
  7. To make the the summer fruits sauce, heat the fruit in a small sauce pan with caster sugar and 2 tbsp of water until the sugar has dissolved and the fruit softened and syrupy.
  8. Reduce the heat and simmer until thickened.
  9. To serve sprinkle top with caster sugar and blow torch or place under a grill on a high temp.

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