Creme Brulee

11th January, 2017
Angela Day

Makes 6


  • 100g castor sugar
  • 6 egg yolks
  • 500ml cream
  • seeds from 1 vanilla bean
  • treacle brown sugar for sprinkling

Preparation Instructions

  1. Beat the castor sugar and egg yolks well.
  2. Heat the cream to just boiling.
  3. Scrape out the seeds of the vanilla bean into the cream.
  4. Pour onto the egg mixture while beating.
  5. Pour the mixture into 6 ramekins.
  6. Place the ramekins into a roasting dish and fill with hot water to come halfway up the sides of the ramekins.
  7. Place in the oven at 150°C for 15-20 minutes or until just set with a slight wobble.
  8. Remove and cool then chill well.
  9. Sprinkle each with a layer of sugar and melt the sugar with a blowtorch or under a heated grill.
  10. Serve with raspberries.