Vanilla Crème Brûlée

Creme Brûlée

Warren Flanagan of Point Cook’s Gemelli Cafe Grill swears by our eggs. Here’s his recipe for luscious, creamy Vanilla Crème Brûlée which stars the beautiful, natural golden yolks of Springfield Pastured Eggs.

Yield: 10


  • 1L cream
  • 1 vanilla pod – split & seeds scraped
  • 120g castor sugar
  • 12 ‘Springfield pastured’ egg yolks


Set your oven to 110C.
  • Combine the cream with the vanilla in a saucepot and place the pot over medium heat.
  • Gently heat the cream until it begins to ’scald’ – bubbles begin to form around the edges
  • Once the cream has scalded, remove the pot from the heat and let it stand for 10 minutes to cool and infuse.
  • Lightly whisk the yolks and sugar together in a large mixing bowl.
  • Slowly pour the scalded cream over the egg yolk mixture, whisking continuously but not vigorously.
  • Pass the mixture through a sieve into a pouring jug.
  •  Divide the mixture evenly between 10 ramekins.
  • Evenly space the ramekins in a deep baking tray and run a blow torch over the surface of each of them to get rid of any surface bubbles.
  • Carefully place the tray in the oven.
  • Pour some hot, but not boiling, water into the tray until the water reaches 2/3 up the outside of the ramekins.
  • Bake for 40minutes.
  • Carefully remove the tray from the oven and allow the crèmes to remain in the water for 15 minutes to cool slightly.
  • Transfer the crèmes to a dry tray and allow them to cool to room temperature before covering and placing in a refrigerator to cool completely overnight.
To add the ‘brûlée’
  • Spoon 1 – 1 1/2 teaspoon castor sugar evenly over the surface of each of the crèmes.
  • At an angled distance of roughly 10cm, blow torch the sugar, moving the ramekin around in a circular motion until an even golden brown colour is achieved – the sugar will be extremely hot, so please don’t be tempted to touch it.
  • Once torched, allow the brûlée to ‘set’ for a minute before serving.

Warren’s tips:

  • Try using tea cups or espresso mugs instead of ramekins for a bit of quirkiness.
  • You can infuse any flavour you like into the cream for various results – coffee, tea, citrus, banana… the list goes on.