Autumn brandy crème brûlée




Prep Time


Cook Time

The brandy and apple flavours infused into this classic crème brûlée add a beautifully warming autumnal flair.



For the autumn brandy crème brûlée

  • 4 egg yolks
  • 3 tablespoons sugar, plus extra to brûlée
  • ¼ teaspoon salt
  • ⅔ cup cream
  • ¼ cup apple cider
  • 2 tablespoons brandy
  • 1 teaspoon vanilla extract


For the autumn brandy crème brûlée

  • Preheat the oven to 150°C (140°C fan bake). Place 4 ramekins in a roasting dish and fill the roasting dish with hot water until the water Is halfway up the sides of the ramekins.
  • Beat the egg yolks, sugar and salt until light and creamy.
  • the cream in a small saucepan until it just begins to simmer.
  • Slowly add the cream to the egg mixture, whisking the whole time.
  • Stir in the cider, brandy and vanilla.
  • Transfer to a jug and divide between the prepared ramekins.
  • Bake for 30 minutes or until barely set in the centre. Cool.
  • Refrigerate for at least 4 hours or overnight.
  • When ready to serve, top each ramekin with ½–1 tablespoon of sugar and brûlée with a hand torch or under a grill until golden.