The perfect Crème Brûlée
Updated: Jul 29
22 July is annual Crème Brûlée day! We celebrate by sharing our easy, yet amazing recipe and a seductively satisfying video on how Kilima Private Game Reserve and Spa prepares 'crema catalana'!
Our Crème Brûlée Recipe
Yields 5-6 servings
6 Egg Yolks
4 Tablespoons white sugar
1/2 Teaspoon vanilla extract
2 1/2 cups pouring cream
2 Tablespoons white sugar
2 Tablespoons brown sugar
Preheat oven to 300 degrees F (150 degrees C).
Beat egg yolks, 4 tablespoons white sugar and vanilla extract in a mixing bowl until thick and creamy.
Pour cream into a saucepan and stir over low heat until it almost comes to boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture; beat until combined.
Pour cream mixture into the top pan of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon, about 3 minutes. Remove mixture from heat immediately and pour into a shallow heat-proof dish.
Bake in preheated oven for 30 minutes. Remove from oven and cool to room temperature. Refrigerate for at least 1 hour or overnight.
Preheat oven to broil.
In a small bowl combine remaining 2 tablespoons white sugar and brown sugar. Sift this mixture evenly over custard. Place dish under broiler until sugar melts (about 2 minutes) or use a butane torch if you have one. Watch carefully so as not to burn.
Remove from heat and allow to cool. Refrigerate until custard is set again.
We love to serve this special dessert with fresh fruit and a nutty biscotti But, even without garnish, it is still beautiful and an all time favorite!
When you are in Limpopo Province, on Route 71, spoil yourself by visiting our Restaurant at Kilima Private Game Reserve and Spa and order a gourmet meal, followed by a decadent Crème Brûlée.
Happy Crème Brûlée day!