Vanilla Crème Brulee

Serves 4-6 Prep Time 2 hours   Cook Time 10 minutes   Rated:

Creme Brûlée is a largely overlooked pleasure in life. It is a subtle and clever dessert, a little bit tricky, very French and totally impressive for guests. I have many recipes that use a kitchen torch and of course this is yet another one. I use the 'brûlée' method for lots of applications now. You do need a really good torch, high and fast is the rule of thumb for the burn on burnt cream.

We did try to steam the custards in the Varoma, whilst some were ok, others were not and the fact that you cannot have more than two that are level in the Varoma dish itself meant we called it quits. It is vital that the ramekins are completely level for success.

OH, and don't scrimp on the vanilla, it is so delish!

My top tips for brûlée;

Use fresh, high-quality ingredients. This will ensure that your creme brûlée tastes its best.

Use vanilla bean paste as opposed to extract. The flavor will be richer and more complex.

Place the ramekins onto a clean cloth in the base of the baking dish and add hot water to the dish before baking. This will create a water bath that will help the custard cook evenly.

Don't overcook the custard. It should be set around the edges but still slightly wobbly in the centre.

Chill the custards thoroughly before adding the sugar and caramelising with a torch.

Preferably use a kitchen torch to caramelise the sugar. This will give you more control over the process and prevent the custard from overheating. I have had limited success with a grill function.

Serve the creme brûlée within a few minutes of caramelising the sugar. The topping will start to soften after ten minutes, so you want to enjoy it while it's still crisp.

So hop to it!! Get your flamethrower organised and have some fun...ooh lah lah!

If you enjoyed this recipe, we invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit

Are you on Instagram, Facebook, Pinterest? Never miss another thing in the test kitchen when you follow us.

Please join our mailing list HERE to have recipe updates delivered to your inbox weekly and don't forget we are on YouTube.

Our newest course, (FREE to Insiders) Shelf Control helps you sort out your pantry and fridge!

We have an amazing Lazy Sourdough Bakery course available to do at your own pace online.

Our delicious frosty course, The Whole Scoop Ice Cream course is churning now!




Place all the ingredients except eggs into the Thermomix bowl. Blend 1 min/speed 3. Add the eggs through hole in lid one at a time 30 sec/speed 3.


Cook 14 min/80°C/speed 3.


Pour out immediately into individual ramekins. Place the ramekins into a water bath, filled to at least the level of the custard with boiling water. Place into a 120°C oven for 30 minutes. See my tip on the water bath. When they are done they should have lost their glossy wet look and be set but wobbly when moved.


Leave to cool to room temperature, then chill in fridge for several hours before attempting to brûlée.


Remove from the fridge about 20 minutes before you wish to brûlée them. Dredge thickly with sugar then caramelise the sugar by heating it under a hot grill or with a kitchen blowtorch. Let the sugar cool until it has set into a toffee.


Serve immediately.

Served with

This is just one of our Insider recipes. Join us today and start cooking!

Find out more

More Sweets

That's all the recipes!

No more recipes to load