Vanilla Brulee

Vanilla Brulee  – 1 litre

1lt cream

2 vanilla bean split

14 egg yolks

110g sugar


  • Place cream into pot with split vanilla bean
  • Bring to boil
  • Cream yolks and sugar together
  • Take cream off the stove and temper the yolk sugar with a little of the boiled cream
  • Return yolk and sugar mixture to the pot of cream and cook over low heat until mixture coats the back of the spoon or 82 degrees
  • Strain and cool straight away over ice
  • Once mixture is chilled place into ramekins and put into fridge to set
  • When ready to serve remove from fridge and coat well with sugar and caramelise, either with a blow torch or overhead grill
  • Serve with your favourite biscuit

Prepared by:
Ivonne Nathan
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology

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