Round pie dish Crème Brûlée




20 min.

baking time

40 min.
  • Pre-heat the oven to 150°C.
  • Scrape out the pulp of the vanilla pod. Boil the cream, milk, 120 g sugar and the pulp together with the vanilla pod.
  • Whisk the eggs in a bowl until creamy and then add the hot cream-milk slowly, stirring continuously.
  • Place the small molds next to each other on a deep baking tray and place in the oven.
  • Pour the egg-cream-milk into the crème brûlée molds. Pour boiling water into the baking tray nearly up to the edge of the molds.
  • Close the oven and let the egg mixture set for 40 min.
  • Remove the molds, allow to cool and refrigerate.
  • Before serving the crème brûlées, sprinkle with sugar and caramelize with a Bunsen burner or under the very hot oven grill.

120 g sugar + 4 tbs sugar to caramelize

1 vanilla pod

250 ml milk

250 ml cream

3 egg yolks

2 eggs