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Crème brûlée

A classic, but with a twist!

4 portions Print
Crème brûlée


  • 1 vanilla bean
  • 1 nob of butter
  • 40 cl cream
  • 2 x 30 g icing sugar
  • 6 egg yolks
  • 4 slices of spice cake
  • 4 tsp brown sugar

You can find this, and many other recipes and fun facts in the book ‘150 different takes on soft gingerbread’.

Step 1

Pre-heat the oven to 100 °C.

Step 2

Split the vanilla bean open and scrape out the seeds with the tip of a paring knife. Set aside the seeds.

Step 3

Combine the butter and the cream in a saucepan, bring to the boil, along with 30 g of icing sugar and the vanilla seeds. Immediately remove from the heat when the mixture boils and set aside to cool off.

Step 4

Pour the egg yolks into a bowl and beat with a whisk. Gradually add 30 g of icing sugar until the eggs form a white and creamy ‘ribbon’.

Step 5

Mix the spice cake and add to the mixture. Divide the mixture into small oven dishes and bake for 35 minutes at 100 °C. Cool down for 20 minutes.

Step 6

Sprinkle over some brown sugar and return to the oven, under the grill, to colour. Serve immediately.

Find your own favourite, but

we advise these spice cakes for this recipe

Peperkoek 500g
500 g

Spice cake

Our classic spice cake for the breakfast table, of when you need some energy in between meals.

Biologische peperkoek 300g
300 g

Organic spice cake

The pure taste of spice cake with organic ingredients.

Peperkoek met honing 500g
500 g

Honey cake

Our version with 10% honey. Delicious at breakfast or as a snack.

If you don’t let the crème cool down for 20 minutes before putting it under the grill, you will be serving Crema Catalana.
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