Crème Brulée

Serves 6

750ml single cream
6 egg yolks
1 level tablespoon caster sugar
1½ tablespoons vanilla essence
2 level tablespoons crushed Demerara sugar


1. Put the cream in the top half of a large double boiler or in a bowl over a pan of gently simmering water. Carefully stir the egg yolks, beaten with the caster sugar and vanilla essence, into the warm cream. Continue cooking gently until the cream has thickened enough to coat the back of the wooden spoon.

2. Strain the cream through a fine sieve into a large soufflé dish or mould and leave to chill for at least 4 hours.

3. Sprinkle the sifted Demerara sugar on top of the chilled cream. Set the dish on mould on a bed of ice cubes on the grill pan and place under a hot grill until the sugar has caramelised.

4. Remove the dish and chill in the refrigerator for 2-3 hours.

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