Crème Brûlée

Cultivating a taste for the small pleasures!


500ml cream

6 egg yolks

50g golden caster sugar

1 vanilla pod

extra caster sugar for sprinkling


Preheat the oven to 140 degrees.

Put the cream and a split vanilla pod into a non-stick pan and heat gently to simmering point.

Beat the egg yolks and vanilla sugar in a large bowl until well mixed.  Pour the hot cream onto the egg mixture, gently whisking it in. Pour through a fine sieve into a large jug, then fill 4-5 small ramekins with the custard and place in a baking tin of boiling water. Place in the oven for about 15-25 minutes until the centres shiver just slightly when wobbled.

Remove the ramekins from the baking tin after 5 minutes’ standing time, and allow to cool.

About 1 hour before serving, sprinkle each one with a teaspoon of caster sugar and toast it with a blowtorch until you have  a nicely melted caramelised top.


Based on the recipe in ‘Classic Conran’ by Terence and Vicki Conran


6 thoughts on “Crème Brûlée

  1. I just adore crême brûlée!! My mum used to make them on special occasions when I was a child. Sadly, they were for dinner party guests, not my brother and I. Occasionally we would get one no-one wanted, mmm. Mum always popped a few raspberries in the bottom of the ramekin before adding the custard etc.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s