Vanilla Crème Brûlée

Preparation info
  • Makes


    • Difficulty


Appears in
Simply Delicious

By Zola Nene

Published 2016

  • About

Crème brûlée was the most popular dessert at the brasserie when I was there. Now, if I see a brûlée on a dessert menu, I’m compelled to order it and compare it to the brûlée at the Belle Epoque.


  • 1 vanilla pod
  • 375 ml cream
  • 4 large eggs


  1. Preheat the oven to 120 °C.
  2. Split the vanilla pod in half lengthways and scrape out the seeds.
  3. Heat the cream and scraped vanilla pod in a saucepan until scalding.
  4. Whisk the eggs, castor sugar and vanilla seeds in a bowl.