Spiced crème brûlée

    3 hours 35 mins

    Rich custard with a crisp, golden caramelised topping is always popular and makes a delightful dessert for entertaining.

    2 people made this

    Serves: 6 

    • 250ml full-cream milk
    • 250ml thickened cream
    • 5 egg yolks
    • 100g caster sugar
    • ½ teaspoon ground mixed spices (like cinnamon, nutmeg or cloves)
    • Caramel topping
    • 25g caster sugar
    • To serve
    • small biscuits

    Prep:20min  ›  Cook:1hr15min  ›  Extra time:2hr  ›  Ready in:3hr35min 

    1. Preheat the oven to 110°C. Gently heat the milk and cream in a saucepan and bring to just below boiling point. Immediately remove the pan from the heat.
    2. Whisk together the egg yolks, sugar and mixed spices with an electric hand mixer until it is pale and frothy.
    3. Slowly add the hot creamy milk to the egg yolk mixture, stirring well. Strain the custard into a jug, through a sieve, then pour into six 150 ml heatproof individual dishes or ramekins. Place on a baking tray and bake for 1¼ hours, or until just set.
    4. Remove from the oven and leave to cool, then refrigerate for at least 2 hours or overnight.
    5. A few minutes before serving, preheat a grill to a high heat. Sprinkle 2 teaspoons of sugar evenly over the top of each dessert and place them under the grill for 30–40 seconds until the sugar caramelises. Cool slightly, then serve immediately with small biscuits. (To keep the tops crunchy, do not return the desserts to the refrigerator.)

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    Reviews in English (2)


    nmy first attempt at making Brulee was a success using this recipe and my tweaks.  -  24 Aug 2010  (Review from Allrecipes AU | NZ)


    Altered ingredient amounts. I used only two egg yolks left over from meringues and I halved the other ingredients. I made three small ones.  -  24 Aug 2010  (Review from Allrecipes AU | NZ)