OBP Creme Brulee

A French classic with vanilla bean and caramelised sugar

  • Serves 4
  • 35 mins to cook
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A crunchy and custard delight!


  • 480ml pure thickened cream
  • 1 teaspoon vanilla bean paste
  • 5 egg yolks
  • 1/3 cup caster sugar
  • 3 Tbsp Barker's Orange, Barley & Passionfruit fruit syrup
  • 6 Tbsp caster sugar


  1. Preheat oven to 150°C/130°C fan-forced. Place four 3/4 cup-capacity ovenproof dishes in pan.
  2. Place cream and vanilla in a saucepan over medium heat. Cook, stirring occasionally, making sure the cream doesn’t boil, for 8 to 10 minutes or until just simmering.
  3. Meanwhile, whisk egg yolks, caster sugar, and Barker’s Orange, Barley & Passionfruit fruit syrup together in a heatproof bowl. Gradually whisk in cream mixture until combined. Strain mixture into a heatproof jug. Pour into dishes. Add boiling water to pan until halfway up sides of dishes.
  4. Bake for 35 minutes or until almost set, mixture should still have a nice wobble. Remove dishes from pan. Set aside for 30 minutes to cool. Cover. Refrigerate overnight.
  5. Sprinkle a tablespoon of caster sugar over each custard, and using a kitchen blow torch, torch the tops to melt and brown the sugar.
  6. Serve immediately.


Alternatively, if you don’t have a blow torch, place under a hot grill until sugar has browned.

 For more inspirational Barker's recipes go to their website. Barker's of Geraldine Logo

Recipe by: IronChefShellie (ironchefshellie.com)

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