Crème Brûlée

Crème Brûlée
Serves: 4
  • 250g sugar (any type)
  • 20ml water
  • 400ml single cream
  • 4 egg yolks
  • 60g sugar
  • ½ vanilla pod, seeds only
  • 4 shallow ramekins
  1. Heat sugar and water in a pan until it boils. Once it thickens, pour onto a lined baking tray to about 2-3mm thickness and set aside for at least 2 hours until completely cooled. Smash and grind in a coffee grinder to form a caramel crunch powder.
  2. Preheat oven to 160C/Gas 3.
  3. Warm cream gently in a pan and remove from the heat. In a mixing bowl, beat the egg yolks and mix in the sugar. Gradually add the warmed cream, mixing thoroughly, then add vanilla seeds. Place mixture in 4 shallow ramekins and sit in a deep tray filled with water half way up the dishes (bain marie) and bake for approx 50 mins. When the brûlées are set to the point that they still wobble when you shake the pan, remove from the oven. Sprinkle with coarsely crushed caramel powder and melt with a blow torch. Leave to set then serve. Tip: You can sprinkle the top of the brûlée with sugar and use a blow torch to caramelise, but my caramel crunch gives the same effect in less time which prevents re-cooking the brûlée underneath.


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