Creme Brulee


With a steam oven you can easily cook delicate desserts without having to resort to the use of a bain marie. The steam and low temperatures protect the custard while it gently sets.


Timing this recipe is dependent on the depth of the custard in the ramekin. Shallow dishes will need less cooking time and deeper custards will need longer.


Place a piece of baking paper on a rack above the custards to prevent condensation dripping into the custard while it cooks


This recipe makes 6 shallow ( 3cm deep) custards

5 egg yolks ( no 7)

50 gms caster sugar + more for toffee topping

420mls cream

100mls full cream milk

1 tsp vanilla essence or 1/2 tspn vanilla paste or one scraped vanilla pod.

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