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Vanilla Crème Brûlée


This recipe showcases Tahitian Vanilla Beans. Serves 6.


8 egg yolks
110g caster sugar
2 vanilla pods, split
750ml double cream
250ml milk
55g Demerara sugar


Preheat the oven to 140C/275F/Gas 1.

Place the egg yolks and caster sugar in a bowl and add the vanilla seeds and pods. Using a whisk, gently combine the mixture, then slowly stir in the cream and milk.

Pass the mix through a sieve and divide between six small ovenproof dishes or ramekins (about 9cm in diameter and 2.5cm deep).

Place in the oven and cook for about 1½ - 2 hours until set on the top.

To check, move the dish and if the cream mixture still ripples, it's not cooked. (But over-cooking will cause the brulee to crack on the top once cooked, so be careful).

Remove from the oven and place in the fridge until set; normally about an hour.

Source: James Martin - Housecall

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