5-ingredient crème brûlée

There’s no excuse not to try this out while in lockdown. You’ll thank us later.

Less than 30 minutes
(plus 2 hours chill time)

Serves 2

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  • 3 egg yolks
  • 2 Tbsp (30ml) castor sugar
  • 1 cup (250ml) cream
  • 1 vanilla pod, halved, or 1 tsp (5ml) vanilla essence
  • ¼ cup (60ml) white sugar


  1. Preheat oven to 150°C.
  2. Place 2 ramekins in a deep baking dish.
  3. Combine egg yolks and castor sugar in a bowl.
  4. Heat cream and vanilla until steaming (should take about 2-3 minutes).
  5. Remove from heat, discard vanilla pod and slowly whisk cream into egg mixture.
  6. Divide mixture between ramekins.
  7. Pour lukewarm water into the baking dish, making sure water covers 2/3 of the ramekins.
  8. Bake for 50 minutes (centre should still be slightly wobbly).
  9. Cool completely and chill for 1-2 hours.
  10. Sprinkle the tops with sugar and grill in a hot oven for 3-5 minutes until caramelised.
  11. Cool to let sugar harden, then serve.


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