Raymond Blanc’s Light Vanilla Crème brûlée for 2 Recipe!

Good afternoon!

Today I want to share a bit of a French classic with you.
When I think of French cookery at its finest I think of the amazing Raymond Blanc so of course to make some Crème brûlée’s I first consulted his recipe book!

I altered his recipe slightly to make just enough for two in the size or ramekin on hand to me, 3 inch across. If you have slightly larger or smaller ramekins, do adjust your cooking times!

 Raymond Blancs Light Vanilla Creme Brulee for 2 CU 

If you don’t know already, Crème brûlée is a sort of egg custard which is cooked in a water bath, then chilled, covered in sugar which is then melted adding a gloriously sweet and hard crispy shell on the top which is a delight to crack open with the back of your spoon.

Usually it is made with double cream and is really rich but this one instead uses milk for a healthier treat.

Raymond Blancs Light Vanilla Creme Brulee for 2  Z

I had never made a Crème brûlée before and was actually very surprised at how very simple it was, cooking wise as well as ingredient wise!

You can even make them ahead and have a really fancy hot dessert ready in about 15 minutes which will be bound to impress your other half!

Raymond Blancs Light Vanilla Creme Brulee for 2 F

Raymond Blanc’s Light Vanilla Crème brûlée for 2
Serves 2

You will need 2 ramekins in a 3 inch diameter.


For the Crème
1 vanilla pod
150ml milk
2 egg yolks
20g caster sugar

For the topping
20g demerara sugar


With a small sharp knife split the vanilla pod down the middle and scrape out the innards to a small saucepan.
Chop the vanilla pod itself into small pieces and add that to the saucepan too.

Add the milk and bring to a boil, then turn it down and let it gently simmer for 5 minutes. Take off the heat and set aside.

Add the egg yolks and caster sugar to a medium sized bowl and whisk them together until they turn a pale yellow colour.
Pour the hot milk slowly but surely into the bowl, continuing to whisk until all the milk is combined.

Set a measuring jug underneath a sieve and pour in the mixture to strain. Discard the bits that stay in the sieve but try to get as much of the vanilla seeds through as possible.
Spoon off any foam that rises to the surface and set aside.

Preheat the oven to 140oc and pour equal amounts of the mixture into the ramekins.

Take a small but deep roasting pan and line it with kitchen paper to insulate from the harsh heat as to not overcook them then place the filled ramekins on top.

Boil some water and carefully pour it into the roasting tin until the water is three quarters of the way up the edge of the ramekins.

Transfer to the oven for 25-30 minutes, until just set.

Carefully remove each ramekin from the water with an oven glove and leave to cool on the side.
Once at room temperature, place in the fridge for at least an hour.

Once they are fully chilled and you are ready to use them, take them from the fridge and preheat the grill to the hottest setting.

Sprinkle the tops with 10g each of demerara sugar then caramelise the tops under the grill for a few minutes or so, depending on the strength of your grill.

Leave them to cool for about 5 minutes, until the caramel has hardened and is crisp, place on saucers and serve!

Raymond Blancs Light Vanilla Creme Brulee for 2

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