Written by local people, for local people
To advertise, call 01892 531207

Food and Drink

Published on November 29th, 2012 | by The Town Crier


Crème Brulee

Recipe serves 6


600ml double cream

50ml milk

8 egg yolks

120g sugar

2 vanilla pods

Sugar for topping


Heat the milk and cream with the sugar and vanilla pods in a pan over a low heat. Next, pour the milk and cream onto the eggs & mix well.

Now pour this mix into 6 ramekin moulds; place the moulds in a Bain Marie (or you can use a deep roasting tray filled with water) and put in the oven for 1½ hours at 120ºc or until they are completely set. Remove from the Bain Marie and allow to cool in a fridge for at least two hours.

When you are ready to serve, dust with caster sugar and caramelise with a blow torch, then serve immediately.

About the Author

Leave a Reply

Back to Top ↑