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Crème brulee

Everyone’s favourite pudding!


Makes 8

400 ml double cream
100 ml milk (it doesn’t have to be full fat, semi skimmed is fine)
50g caster sugar plus some for sprinkling on top
5 egg yolks
1 vanilla pod

Preheat oven to 180°C

Place 8 ramekins in a roasting tray.

Whizz the egg yolks and sugar until pale yellow. Add the cream, milk and scrape out the vanilla pod. Whizz for a few minutes more.

Pour evenly into the ramekins through a seive. Pour approximatley 1 cm of water into the roasting tray and put in the oven for 30-35 minutes until they are set but still wobbly (you do not want them solid). Allow to cool. They can be put in the fridge to be used later or even the next day.

Sprinkle a teaspoon of sugar on top of each ramekin and bang gentlly on the worktop to spread the sugar. If you have a blow torch use it to gently caramelise the sugar. If you don’t have one, you can place them under the grill for a minute but be careful not to burn them.

Approximate cost £4.92, 62p each