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Crème Brûlée 
Type of dish: Dessert
Number of persons: 4

Today a recipe for a delicious dessert is waiting for you: Crème Brûlée

In the past, the greatest magicians were those who had power over fire. Nowadays it is less magical, but the appeal of fire is no less. Already using the One Minute Lighter to light your charcoal at lightning speed? We have another feature for you! Burn the sugar of this delicious Crème Brûlée in seconds for instant magic at the table. 

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This recipe is from our cookbook Good.Better.Bastard.

This deluxe cookbook is a culinary manifesto with 96 recipes like and 280+ pages Bastard-content. The dishes in this book are challenging, inspiring, but most of all very tasty. It is a reflection of what you like best on The Bastard makes. The story in this book is also told through the eyes of some inspiring artists. They took on the challenge of interpreting these 24 Bastard characters.

Ignite your grilling soul - because when it comes to BBQ, there's Good, there's Better, and then there's Bastard.

Also keep an eye on our Instagram page for even more delicious dishes: thebastard.official

Cooking time: 20 min |

Preparation time: 20 min |

Temperature: 160°C

What do you need?

  • 1 vanilla pod
  • 500 ml of cream
  • 240 ml egg yolk
  • 200 g sugar
  • 6 tbsp cane sugar


  • core thermometer
  • 4 ramequins
  • plate setter
  • One Minute Lighter
Crème Brûlée

Preparation method

  1. Halve the vanilla pod lengthwise and scrape the pith out. Pour the cream into a saucepan, add the marrow and stick and slowly bring to a boil.
  2. Meanwhile, in a bowl, beat the egg yolks with the plain sugar until smooth.
  3. Fish the vanilla pod out of the cream and pour the cream while stirring to the egg mixture in the bowl.
  4. Pour this mixture back into the pan and heat it slowly until it begins to thicken slightly
  5. (about 65 °C). Remove the pan from the heat and let the completely covered overnight in the refrigerator.
  6. Fill the ramequins to just below the rim with the crème brûlée and place them in a baking dish. Pour enough much boiling water into the dish that the ramequins are submerged to just below the rim.
  7. Put the baking dish on The Bastardclose the lid close and cook the crème brûlée for 30 to 40 minutes until it is no longer liquid (wiggle the dish a little to check). with the dish to check). Remove the ramequins from the water and let the crème brûlée cool completely.
  8. Spread the cane sugar over the crème brûlée and let the excess off. Melt the sugar with the One Minute Lighter and allow it to caramelize.

Did you make it? Share on social #BASTARDCOOKING and let us enjoy!