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Caramelicious Crème brulée 

Serves: 4 


  • 5 egg yolks

  • 100g sugar

  • 50g cream

  • Vanilla extract


Caramel: 280g jar of Caramelicious Salted caramel 



- Preheat your oven to 130°C.

- Place the cream, milk, 1 tablespoon of caramel and vanilla extract in a medium saucepan over medium heat. Bring to boil and remove from heat.

- Quickly whisk together the yolks and caster sugar in a large bowl until just combined.

- Pour the hot cream mixture over the top and whisk again until combined. 

- Pour into four small ramekins.

- Cover with foil and bake in a bain marie for 60 minutes or until set but with a slight wobble.

- Remove and rest for 20 mins at room temperature before refrigerating for 4 hours.

Serving tips: Sprinkle on each brulée with sugar and caramelise using a blowtorch.

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