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Josh Emett's Crème Brûlée

New Zealand chef Josh Emett kindly shared with us his incredible Crème Brûlée recipe. This is great for those wanting to branch out in the kitchen and try something new and delicious while impressing your dinner guests.

Prep time: 20 minutes
Cook time: 45 minutes
Makes 5 to 6 Crème Brûlées


Make sure you have suitable dishes that are shallow with a wide base. You will need a chefs' blowtorch - the brûlée is a key part of this dish.


2 cups plus 1 1/4 tbsp heavy/double cream
2 vanilla beans
10 egg yolks
2/3 cup superfine/caster sugar
To serve: 1/3 cup plus 1 3/4 tbsp superfine/caster sugar 


Pre-heat the oven to 100 °C, half-fan if you have a combi oven.

Pour the cream into a pot, add the vanilla beans and heat until just below boiling point. 

In a heatproof bowl, whisk the egg yolks and sugar together, then pour the hot cream over the egg mix, stirring together well. Strain into a jug.

Pour the strained mix into flat brûlée dishes, using about 7oz (200g) per dish. 

Place the dishes in a deep roasting tray and pour hot water into the tray to come about halfway up the dishes. Cook for 35 minutes, until the custards are just set.

Remove from the oven, allow to cool, then place in the fridge for at least 3 to 4 hours.

When ready to serve, remove from the fridge. Sprinkle sugar over the top of each dish and shake off the excess. Using a blowtorch, gently caramelise the sugar all the way around until golden and crispy. Serve straight away.

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