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Crème Brûlée

Crème Brûlée

My ABSOLUTE favorite dessert - Crème Brûlée.



  • 6 egg yolks

  • 1 vanilla stick

  • 4 dl double cream

  • 1 dl milk

  • 1 dl sugar

  • extra sugar for the “coating”



  • Divide the eggs and put the egg yolks in a bowl. The whites can be saved and used for a different recipe, like meringue for example.

  • Split the vanilla stock, and scrape the seeds out. Put the stick and seeds in a pot.

  • Pour over cream, milk and sugar. Stir and bring to a bowl. Lower the heat and let simmer for 3-4 minutes.

  • Take the vanilla stick out of the pot.

  • Whisk the egg yolks lightly with a whisk.

  • Gently stir in the yolks to the warm mixture. Be gentle and slow with this step and make sure to stir and mix everything together nicely.

  • Divide into individual molds.

  • Put the molds in a big pan. Pour hot water in to the pan, about 2 cm up on the molds. Be careful so that the water doesn’t get into the créme brûlées.

  • Bake in 300 degrees in the oven for about 45 minutes, until the batter is firm and wobbly.

  • Take the molds out of the oven and let cool. After cooling off in room temerature, move them into the fridge.

  • Before serving: sprinkle a light coat of sugar on top of the créme brûlée, and burn with a burner.

  • Enjoy!


I hope you liked my recipe of my favorite dessert! I used a burner to get the crispy sugar coat, but you can also do it in the oven!

L o n d o n

L o n d o n

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