Creme Brulee

Is this the most common dessert in New Zealand at the moment? I think so. Is it one of the most delicious desserts as well? Definitely yes. Although brulee is seen everywhere at the moment there is a reason for this, it is one of New Zealand’s most loved desserts at the moment and I think you’ll find a lot of Kiwi’s preferring this to the traditional Pavlova. The only problem is people are scared of it and there really is no need to be, if you concentrate it’s actually simpler than it seems. When you get confident add flavours and experiment, my favourite is orange and cardamom!



500ml Cream

1 Vanilla pod

100g Sugar

6 Large Egg yolks (free range of course)



1. Preheat an oven to 155°C

2. Deseed the vanilla. Keep the empty pod.

3. Boil the cream with the emptied vanilla pod, once boiling switch off.

4. Meanwhile cream the sugar and egg yolks together along with the vanilla seeds.

5. Strain the cream.

6. When the cream has cooled for 10 minutes add half of the cream to the yolk and sugar mix. Mix.

7. Add the rest of the cream.

8. Fill 125ml ramekins up to the first line. (Just below the rim)

9. Put the ramekins in a deep tray and fill the tray with boiling water so it reaches half way up the ramekins. (You may want to do this at the oven!)

10. Cover the tray with tin foil.

11. Bake for 35-45 minutes.

12. Check after 20 minutes and then every 5-10 minutes after that. Trying not to let the oven cool down to much.

13. Remove from the oven and allow it to sit out of the fridge in the tin foil for 10 minutes.

14. Don’t worry if they are not completely set they will set when cooling.

15. Remove tin foil but not the water and cool in the fridge.


When you are ready to serve do so with sugar and a blowtorch at hand!