Microwave creme brulee

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Serves: 4



  • 2 egg yolk

  • 700ml double cream

  • 2 drops vanilla essence

  • 2-3 tbsp golden caster sugar

  • 2-3 tsp cornflour


  1. Microwave on high for 5 mins, then mix. Then another 5mins, take out and mix. Keep doing this until it starts thickening up. If you mix it regularly, it will not go lumpy.
  2. When it is nice and thick (and the bits on the back of the spoon you've been mixing with start “setting” in between - always a sure sign that it's ready), pour into a suitable dish (or little ramekins).
  3. Cover with clingfilm so the top doesn't get too thick a skin on it and refrigerate until you need it.
  4. About 15 mins before you need it, you can either do the sugar-and-blow-torch thing, or (what I do as I do not have a kitchen blow torch), I melt a little sugar (in the microwave) and mix it with some muscovado sugar, then pour it on top, then let it set for a bit. The caramel together with the grainy muscovado gives v. similar effect to proper creme brulee topping

Additional Information

  • Make Ahead

  • Cake/Dessert

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