Baked Goods & Sweet Treats Recipes

The Bake Off Bake Along: Week 4 (Desserts)

This week, Ian won his bazillionth star baker award and the bakers were faced with creme brûlées, windeltorte and a 3 tier baked cheesecake. Now, as much as I love cheesecake (and I do) there’s no way that I could get away with making a 3 tiered cheesecake at home just to say that I did the showstopper. The expense! The calories!  And don’t hate me but….. I find merengue a bit joyless. So creme brûlée it was. 

I like my creme brûlée like I like my marshmallows; blackened beyond recognition. How can you enjoy the sweetness if you don’t have to work through a layer of char first? Luckily, my family friend, Mary told me that she liked her creme that was as well, so full steam ahead on blackening it to smithereens. 

Even though Mary insisted that the bakers use the grill to caramelise their sugar atop their custard, unfortunately, our oven doesn’t have a working grill setting, so I had to pull out the handy (and extremely exciting) kitchen torch. 

main photo


Almond Creme Brûlée
Serves 6
2664 calories
99 g
1759 g
239 g
40 g
122 g
727 g
233 g
72 g
0 g
105 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 2664
Calories from Fat 2093
% Daily Value *
Total Fat 239g
Saturated Fat 122g
Trans Fat 0g
Polyunsaturated Fat 20g
Monounsaturated Fat 85g
Cholesterol 1759mg
Sodium 233mg
Total Carbohydrates 99g
Dietary Fiber 8g
Sugars 72g
Protein 40g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1/2 cup of slivered almonds
  2. 2 cups of heavy cream
  3. 2 teaspoons of vanilla extract
  4. 6 egg yolks
  5. 1/3 cup of sugar (plus sugar for the tops of each ramekin for toasting)
  6. 1 teaspoon of almond extract
  1. Preheat your oven to 160 C (325 F).
  2. Gather your 6 ramekins and line the bottoms with your almonds. Over medium heat, whisk your cream and vanilla extract in a small pot. When tiny bubbles start forming around the edges of your pot, remove it immediately from the heat and allow your cream to cool to room temperature.
  3. When your cream has almost finished cooling, whisk your egg yolks until they are pale and creamy (about 2 minutes). Then beat in your sugar until it has completely evaporated (about 2 minutes again.)
  4. Slowly whisk in your cream a bit at a time into your egg mixture. Be careful not to over beat it. Once the cream is fully incorporated, stir in your almond extract. Divide the custard between your ramekins. Fill about 2/3rds of the way.
  5. Place your ramekins in a large dish (like a roasting dish). Then fill the pan up with water until the water level reaches the halfway point on your ramekins. Bake for 40-50 minutes until the tops are lightly goldened.
  6. Remove your ramekins from their water baths and set them aside to cool. Before serving, top each ramekin with a teaspoon of sugar and give it a quick run over with a kitchen torch or pop them quickly under the grill in your oven.
  1. Be careful with your bake - if you over bake your eggs will scramble.
Rhyme & Ribbons

egg yolks
egg shells
whisking eggs
pouring custard

bain marie
pouring the sugar
using the torch

lonely creme
creme brulee
creme brulee close up
mary judging
receiving star baker


star baker

I’m coming for you Ian…. 

As always, link up your bakes below!

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  • Truth, I don’t think I have ever had creme brûlée! I think this needs to change.

  • Hannah

    Ooh, almond creme brulee sounds delicious! Congratulations, star baker 😉 x

  • Carrie L

    I really want my own blow torch, but the Health & Safety Officer at home thinks I can’t be trusted!!

    • As a clumsy person, I can attest that it’s more difficult to hurt yourself than you’d think! 🙂 x

  • Cate in the Kitchen

    Oh they look perf!!

    Cate in the Kitchen

  • Yum creme brûlée, one of my favorite desserts! I’m so not a fan of meringues either

  • I realised as I was doing this challenge that it’s my favourite part of creme brûlée! x

  • Jealous of your crust! I found it tough without a torch or grill. Definitely star baker!

    • I was super lucky that we have a torch because we don’t have a working grill – totally understand the difficulty you had to surmount! x

  • These look delicious and perfect! Well done. I was too much of a wimp, haha.

  • It must taste delicious with ALMOND! Yum!

  • Wow they look wonderful! My favourite part of the creme brulee is definitely the crust! 🙂

  • That looks amazing! 🙂

  • this sounds so delicious! almond flavor sounds incredible!

  • Ok, fine, I’m coming to live in your Kitchen…

  • You make it look so easy!! My last baking venture was a disaster… I think I’ll leave the cooking to J whenever he’s around. Lol

  • I’m OBSESSED with creme brulee!!! Will definitely be trying this xo

  • I don’t know why there’s so much whining about the blow torch. It does the job and it does it efficiently. So it’s not they way Jesus did it 50,000 years ago while riding a brontosaurus rex. Bite me. x

  • Ala

    Yessssss this is so good, you’ve done so well!!! I really need to give these a go! Star baker for sure! xx

  • Oh man, I am definitely going to try this…*drool* I like it blackened on top too. Also, MINI BLOW TORCH!! I love it. xx

    • If you bring something to torch, I’ll let you play with it tonight 🙂 xx

      • OH MAN. The many options are running through my head haha xx

  • blacker the better! side note, did you save those ramekins from other desserts you bought? Because we totally do that and I still haven’t made anything in the about ten we’ve acquired.

    • Hahaha they totally are. I’m obsessive about not throwing that kind of thing away. I think the ramekins pictured here were from cheesecake gu pots…. ;D x

  • Haha I felt the same about the cheesecakes! I felt guilty enough eating 1 and a half creme brûlées! These looks amazing! Love the thought of the almonds too 🙂

    • It would have been awesome to try, and part of me would have loved the challenge of eating it…but in the end I couldn’t justify it. xx