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Creme Brulee Recipe


Crème Brulee

Prep Time ~ 10 mins Cooking Time ~ 35 mins
Approx Cost ~ £5.00 Difficulty ~ Easy
Freeze ~ No Serves ~ 6

Tip ~ You can use demarara sugar instead of the caster sugar for the topping to give a 'crunchier' texture.


600ml / 1 pint double cream

1 vanilla pod, split lengthways

4 large eggs yolks

125 g / 4oz golden caster sugar


  • Pour the cream into a pan, add the vanilla pod and bring slowly to the boil.
  • Remove from the heat, cover and set aside to infuse for at least 30 minutes.
  • Stand 6 ramekins in a roasting tin.
  • Beat the egg yolks with 1 tbsp caster sugar in a bowl. Pour in the vanilla - infused cream, stirring constantly. Strain into a jug, and then pour into the ramekins. Surround with hand-hot water to come halfway up the sides of the ramekins.
  • Bake at 150C (130C Fan Oven), Gas Mark 2 for 30 - 35 minutes. Cool then chill for at least 4 hours, preferably overnight.
  • Sprinkle the remaining sugar evenly over the top of the custards to form a thin layer. Put under a very hot grill for 2 -3 minutes until it caramelises. Allow to cool for 1 hour, but do not chill - the caramel will form a crisp layer on the surface. Serve within 2 - 3 hours.