Crème brûlée

  • TM31
  • TM5
  • TM6
  • Difficulty Moderate
  • Active time 10 minutes
  • Total time 6 hours 35 minutes
  • Servings 6 portions
  • 1 vanilla bean pod and seeds
  • 250 g full cream milk
  • 5 egg yolks
  • 70 g caster sugar
  • 250 g pouring (whipping) cream
  • Raw sugar, for caramelising
  • Per 1 portion
  • Calories: 1057.9 kJ / 252.9 kcal
  • Protein: 4.0 g
  • Carbohydrates: 15.4 g
  • Fat: 19.8 g
  • Saturated Fat: 11.5 g
  • Fibre: 0.0 g
  • Sodium: 39.3 g


  1. Preheat oven to 100°C. Place 6 ramekins (7 cm) onto a baking tray. 
  2. Split vanilla bean lengthways and scrape out seeds. Place vanilla bean seeds and pods into mixing bowl. Add milk and heat 5 min/100°C/speed. Transfer to a bowl and set aside to infuse.
  3. Place egg yolks and sugar into mixing bowl then mix 10 sec/speed 3.
  4.  Insert butterfly whisk, and add cream and mix 15 sec/speed 3.
  5. Remove the vanilla pod from reserved milk, then add the lukewarm milk to mixing bowl and mix 20 sec/speed 3 . Remove butterfly whisk. 
  6. Once thickened, pour mixture into ramekins, then place in the oven and bake for 45 minutes (100°C). Set aside to cool slightly, then place in the fridge for a minimum of 6 hours or overnight to firm up. 
  7. To serve, sprinkle top of brûlée with a layer of raw sugar and caramelise using a blow torch, before serving immediately. 


  • The time it takes for your crème to set will depend on the type of cream used. 
  • If you don't have a kitchen blow torch, place the ramekins under a hot grill until the sugar caramelises. Allow to cool before serving. 


  • Chocolate crème brûlée: add 100 g chocolate, broken into pieces after cooking in step 1 and blend 10 sec/speed 3. Proceed as per recipe. 
  • Chai crème brûlée: add 1 tsp ground cinnamon or 2 tsp chai tea powder in step 1 and proceed as per recipe. 

Tips & Tricks

Useful items:
12 ramekins (7 cm), baking tray, bowl, kitchen blowtorch

Thermomix® parts:
Measuring cup, butterfly whisk

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