I thought I'd give you an example of a recipe rewrite of a well  known recipe that many people avoid because they are afraid of stuffing it up. I got the recipe from a well know recipe website and apart from the number of method steps, some of them can be executed more quickly and easily with the use of appliances and other cooking utensils. Also, the cooking temperature and time stated, are incorrect. If you were to sue the temperature stated and the cooking, your brulee would be undercooked and more than likely not set. Chances are, this recipe has not been tested.

I have made hundreds of crème brulee, it's my favourite dessert, firstly because it's just delicious, but also because I can make it in advance and there's one less thing to do on the day I'm entertaining.

It’s important when cooking any egg based desserts that you cook them in a bain marie (water bath) and the oven setting is on Classic Convection, that is, no fans are activated in the oven. Fans increase the temperature and you run the rick of overcooking the custard or worse, burning it. Fans also dry out the top of the brulee making it chewy and tough.

Crème Brulee
600ml thickened cream
1 vanilla bean, split, seeds scraped
6 egg yolks
¼ cup caster sugar
½ cup brown sugar


  1. Preheat oven to 120°C.
  2. Place the cream in a saucepan and add the vanilla seeds and pod. Place over medium heat and bring to scalding point, then remove from heat. Set aside to infuse for 5 minutes.
  3. Place egg yolks and caster sugar in a bowl and beat immediately with electric hand beaters for 2-3 minutes or until pale.
  4. Remove vanilla pod from saucepan and discard, then pour the hot cream over the yolk mixture and whisk to combine.
  5. The beating process will have created a foam on the top of the mixture. Use a large spoon to scoop off and discard the foam. Strain mixture into a large jug, then carefully pour mixture into 4 x 150ml ovenproof ramekins.
  6. Place ramekins in a deep roasting pan. Pour boiling water into pan to come halfway up the sides of ramekins. Cover pan loosely with foil, allowing some air to enter in the sides.
  7. Bake in the oven for 40 minutes – the custards should still have a slight wobble when done. Carefully remove ramekins from oven and water bath, and set aside to cool. Place brown sugar on a baking tray, turn oven off and place in oven for 15 minutes or until sugar is completely dried out. Allow to cool, then place in a processor and process to a powder. Store in an airtight container. Once the custards have cooled, cover with plastic wrap and place in the fridge to chill overnight.
  8. When ready to serve, preheat grill to high.
  9. Sprinkle 2 teaspoons of the brown sugar on top of each custard, and use the back of a teaspoon to spread it evenly. Place the custards under the grill until the sugar melts and caramelises. Alternatively, use a domestic blow torch to caramelise.

My Rewritten Recipe for Crème Brulee
Quantity: Serves 4
Preparation Time: 15 minutes
Cooking Time: 60–75 minutes
Oven Temperature: 160°C
Oven Setting: Classic Convection

2 cups of thickened cream or milk
¾ cup sugar
6 egg yolks
½ tsp vanilla extract or split and scraped vanilla bean
4 Tbsp caster sugar (extra)


  1. Preheat the oven.
  2. Place the cream or milk and vanilla extract/vanilla bean in a saucepan and bring to the boil. Remove vanilla bean (if applicable) and allow to cool (approximately 10–15 minutes).
  3. In a blender blend the egg yolks and sugar until well combined.
  4. When cooled pour the cream mixture into the egg mixture in the blender and continue to blend until very well combined.
  5. Strain through a Tammy cloth or fine cotton or muslin cloth and pour the mixture into individual ramekins then place the ramekins into a bain marie (water bath) with the water coming half way up the sides of the ramekins.
  6. Cover with aluminium foil and bake for 60–75 minutes or until set and a skewer inserted into the centre comes out clean.
  7. Cool at room temperature, then refrigerate until cold.
  8. Sprinkle 1 Tbsp of caster sugar on the top of each custard and place under a very hot grill till the sugar begins to caramelise and form toffee, or use a blowtorch to heat the sugar until it melts and caramelises.