Caramel Crème Brûlée

Caramel Crème Brûlée
Inspiration difficulty

Ingredients for 4 servings

  • 140 ml (0,3 pts) whole milk
  • 400 g (14 oz) cream
  • 100 g (3,5 oz) sugar
  • 4 egg yolks
  • Pulp of 1 vanilla pod
  • 50 g (1,7 oz) filled Caramel Drops with finest Caramel (from Cavendish & Harvey)
  • tbsp. brown sugar



  • Heat the milk with the caramel confectionery in a small saucepan until the Drops have dissolved and stir into a mass
  • Let cool down
  • Mix the milk, cream, sugar, vanilla and egg yolks
  • Let dough rest overnight in the refrigerator
  • Preheat the oven (circulating air) to 1000 C (2120 F)
  • Pour the mixture through a fine sieve and fill into Caramel Crème Brûlée ovenproof forms
  • Place the forms into a deep baking mould
  • Put the frying pan in the oven and add boiling water (no water into the forms) so that the forms are half immersed in water
  • Leave to set in the oven for one hour
  • Take out of the oven and allow to cool in the refrigerator for 3 hours
  • Just before serving, evenly sprinkle the surface with brown sugar and caramelise using a gas burner