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“From, and for ZWT#8.”

Ingredients Nutrition


  1. Heat the cream gently in a saucepan with the vanilla pod. Whisk the egg yolks and caster sugar together, then slowly pour in the warm cream, stirring continuously.
  2. Remove the vanilla pod and divide the mixture between 4 ramekins (little creme brulee dishes).
  3. Place the ramekins in a roasting tin, and pour water into the tin until it is 2/3 of the way up the edges of the ramekins. Make sure water does not splash into the ramekins.
  4. •Place the tin, with the ramekins, in a preheated oven (160-170 degrees C) for 30 minutes. Allow to cool (you can put them in a refrigerator to speed this up). They should be completely cold before the final stage.
  5. Sprinkle a thick layer (3mm) of demarara sugar on top of each one. Put them under a high grill, close to the heat, until the sugar has melted together. Watch attentively! If the sugar is melting unevenly turn them around. Should take less than 5 minutes. Or use a propane blowtorch if you have one to hand.
  6. The creme brulee should now have a 'crunchy' top. Eat within 30 minutes or the crust will start to go soft.

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