An irresistible French recipe for the classic crème brûlée! Accompany this all-time-favourite impressive dessert with a glass of Thaleró from Oenou Yi-Ktima Vassiliades as a fine closure to any meal.


  • 6 egg yolks
  • 200 gr. granulated sugar
  • 500 gr. fresh cream
  • 2 vanilla pods

For serving

  • 40 gr. granulated sugar


  1. Preheat the oven to 100oC/air.
  2. Put the fresh cream and half the sugar in a saucepan over low heat.
  3. Cut the vanilla pods vertically in the middle, remove the seeds and put them in the saucepan together with the empty pods. Heat until the mixture is warm.
  4. Put the yolks and the rest of the sugar in a bowl and whisk for 2-3 minutes until frothy.
  5. Once the saucepan mixture starts to boil, remove from the heat and pour it very slowly in the bowl with the yolks, stirring constantly with a whisk.
  6. Transfer all the mixture back to the saucepan over low heat, stirring with a fork for 30 seconds. Remove from the heat.
  7. Pour the mixture in a measuring cup and remove the vanilla pods.
  8. Divide the mixture into 6 crème brûlée forms and bake for 45 minutes in the oven. Remove and let cool.
  9. Sprinkle the crème brûlées with 1 tbsp. sugar each, burn it and serve next to a glass of Thaleró by Oenou Yi-Ktima Vassiliades.

*Recipes and dishes presented on the website are not applied in the winery’s restaurant “PLAYIA“.