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Creamy, silky textured Crème Brûlée

Transition smoothly into winter with The Hussar Grill’s creamy, silky textured Crème Brûlée


Crème Brûlée is the stuff of dessert legend. The silken, soft yellow custard can be reached by cracking through a crunchy, caramelised sugar cap. A regular feature on The Hussar Grill menu since 1964, the restaurant’s classic Crème Brûlée is an all-time favourite.

For the very first time, The Hussar Grill is sharing this secret recipe for you to try out for yourself at home. Enjoy making and serving it at home, or relish its creamy crunch in the restaurant – the perfect end note to follow one of the famous steaks for which The Hussar Grill is renowned.


Serves 12

1l Fresh cream
250 ml Sugar
10ml Vanilla extract
7 Egg yolks


• Preheat oven to 150 ºC.
• Beat egg yolks, 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 a boil. Remove cream from heat immediately.
• Add the warm cream to the egg yolk mixture steadily, stirring continually until combined.
• Run through sieve (if your custard has any lumps).
• Pour the liquid into 9cm ramekins.
• Place ramekins in bain-marie with boiling water.
• Cover the remekins with foil and bake in the oven for 20 mins.
• Remove ramekins from the oven and refrigerate for a minimum of 2 hours.

You can form the caramel  directly on top of the custard and immediately before serving. To do this, sprinkle a thin layer of castor sugar evenly onto the custard, then caramelize with a Butane/ kitchen torch. Garnish with mint leaves and serve.

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