Thursday September 18, 2025
3 minutes to read
Volker Marecek
Executive Chef
Ingredients
- 240ml cream
- ½ vanilla pod
- 160ml milk
- 7 egg yolks
- 80g sugar, plus a little extra to glazing
Instructions
- Preheat the oven to 110 degree Celsius.
- Bring the cream, vanilla pod and milk to boil. Remove the pan from the heat and allow to cool slightly.
- Mix the eggs and the sugar together.
- Add the hot cream mixture to the eggs and mix well. Pour into a fine sieve into a deep 6cm ramekin dishes.
- Cook in the preheated oven for 50-60 minutes, until the surface is just firm but the brulee are still a little wobbly.
- Leave to cool, then chill for 2-3 hours.
Volker is a distinguished Executive Chef hailing from Germany, and has been at the forefront of culinary excellence since 2009. With a rich tapestry of international experience spanning Germany, Ireland, the United Kingdom, Australia, and Estonia, Volker has been instrumental in elevating culinary standards and crafting exceptional menus for prestigious hotels worldwide…
If you would like to learn more about Volker, see Expert: Volker Marecek.
