Crème brulée

Crème brulée

NB: This recipe serves about 8; depending on the size of ramekin you use adjust portions accordingly; when cooked this mix will only fill 2/3 of the 180ml ramekin – this is to allow for the sugar and the garnishes added below.


— 60g caster sugar
— 20g egg yolk (1 x medium egg yolk)
— 120g whole egg (2 x medium eggs)
— 320g double cream
— 320g full fat milk
— 2g vanilla extract or 1 x vanilla bean, cut lengthways, seeds scraped out with a knife
— more caster sugar for the brulée


— Pre-heat your oven to 150 C.
— Heat the milk, cream and vanilla in the pan to scalding point. Meanwhile, whisk the eggs, egg yolk and sugar in the mixing bowl until smooth – do not over whip! Strain the milk/cream mixture onto the egg/sugar mixture, stirring constantly.
— Divide the crème mix between the ramekins and place in the ovenproof tray. Fill the tray halfway up the ramekins with boiling water. Place in the pre-heated oven and cook for around 30 minutes or until they are set. Leave on a work surface to cool then cling film them and place in the fridge until you are ready to serve.

To serve the crème brulée:
At Trinity, we use a sieve to dredge castor sugar over the crèmes; at home, I use a tea strainer. Lightly dredge the castor sugar over the surface of the crème. Brulée the crème with either a blowtorch or you can use a very hot grill. You can serve it just like this or garnish with popping candy and a sorbet.