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 and set aside and set aside.
  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. 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. Pour mixture into ramekins, then place in the oven and bake for 45 minutes (100°C) or until set (see Tips). 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.


  • To test your custard is set after cooking, it should jiggle from side to side when nudged. It should not be liquid in the centre. If needed cook for a further 5 minutes or until set.
  • 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

This recipe from the Basic Cookbook was amended by chefs Arnauld Pellegrino and Clement Remond from L'Atelier Gourmet Food and Decadent Private Dining to bring that extra authentic French flair! Discover more about the chefs and French recipes on our Bastille Day blog.

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