Créme Brulée

Créme Brulée

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Serves 4
Preparation time – 2 hours
Cooking time – 30 minutes

A true classic dessert.


450 ml/ 1 pint double cream 100 ml/ 3 ½ fl oz milk 1 vanilla pod, halved 5 egg yolks 2 tbsp caster sugar, plus enough for the topping


  1. Preheat the oven to 180’C/160’C Fan/350’F/Gas 5.
  2. Tip the cream into a pan with the milk. Add the seeds from the vanilla pod and the pod itself.
  3. Heat almost to boiling point.
  4. Whisk the egg yolks and sugar in a bowl until pale inn colour. Pour the hot cream into the egg yolks, whisking constantly.
  5. Strain through a sieve and stir well.
  6. Sit 4 ramekins in a roasting tin and divide the mixture evenly between them. Pour in enough hot water to come halfway up the sides of the ramekins.
  7. Bake in the preheated oven for 30 minutes, until set.
  8. Leave to cool on a wire rack, then refrigerate until ready to serve.
  9. Sprinkle over a thick layer of sugar and either grill or blow-torch until deep golden and melted.
  10. Leave to cool and firm, then serve.

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