Crème Brûlée


Preparation time: 30 min
Cooking time: 30-40 min
Serves: 20 ramekins

Make sure you prepare these 5 hours before you serve!


1 L double cream
240g condensed milk
4 eggs
80g pinole
1 vanilla pod
200g sugar


  • Beat the eggs with the vanilla seeds scraped from the pod.
  • Blend the mix with the cream, condensed milk and the pinole until you get a homogenous mix.
  • Divide the mix in ramekins and cook in a ‘bain marie’ at 150°C for 30-40min approximately until the center is cooked (check with a knife).
  • Refrigerate for 5 hours or overnight.
  • When ready to serve, sprinkle 1½ tsp of caster sugar over each ramekin. Spray with a little water using a fine spray to dampen the sugar – then use a blow torch to caramelise the top. Hold the flame just above the sugar and keep moving it round and round until caramelised.
  • Serve when the brûlée is firm, or within an hour or two.

Bon appétit!