Richard's greatest creme brulee

    1 hour 45 min

    Many customers do agree, that this is better than any in France. Do try it! It also keeps for 3 or 4 days, but is usually not around for that long.


    Cumbria, England, UK
    4 people made this

    Makes: 6 Individual ramekins

    • 600ml (1 pint) double or whipping cream (UHT is ok)
    • 1 vanilla pod
    • 140g (5oz) caster sugar
    • 8 egg yolks

    Prep:15min  ›  Cook:1hr  ›  Extra time:30min cooling  ›  Ready in:1hr45min 

    1. Preheat the oven to 150 C / Gas 2.
    2. In a microwaveable jug, add cream and vanilla pod that has been split and seeds scraped into cream until nearly boiling, 5 to 6 minutes, depending on the wattage of microwave.
    3. In a mixing bowl whip together sugar and egg yolks until pale and fluffy.
    4. Add the nearly boiling cream to the egg and sugar mixture a little at a time and keep whisking gently as you add cream, to stop it turning into scrambled egg. Pour into 6 ramekins, and place the ramekins in an ovenproof dish.
    5. Place the dish in the oven, and fill the dish with nice hot water halfway up the sides of the ramekins. Bake until a knife inserted near the centre comes out clean, about 1 hour. Turn the oven off and allow to cool for 30 minutes.

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    Reviews in English (1)


    The ingredients list is missing 1 fresh vanilla pod. Or a couple of teaspoon of vanilla essence.  -  01 May 2012