• Peter Alton

Crème Brulee Recipe

Updated: Sep 22, 2020

One of my favourite desserts has to be Crème Brulee. It is rich creamy and with a satisfying crunch from the caramelised sugar it proves hard to beat.


450ml Heavy Cream

1 Vanilla Pod

90g Castor Sugar

5 Egg Yolks

90g Brown Sugar


Preheat the oven to 150°c.

Put the cream, vanilla and half of the castor sugar in a large clean pan. Stir well and bring to the boil.

Place the egg yolks into a large mixing bowl and whisk in the remaining castor sugar. Continue whisking until the mixture is pale yellow and slightly foamy.

Remove cream from the heat slowly whisking into the egg yolk mixture to prevent curdling.

Prepare a Bain Marie with boiling water so that it comes halfway up the sides of the ramekins.

Ladle the custard mixture evenly between the ramekins and cook in the oven for around 45 minutes or until the top is set but not firm.

Remove from oven and allow to cool at room temperature.

To serve sprinkle the tops of the ramekins with a good coating of brown sugar. Run over the surface with a propane torch to caramelise the sugar.

Allow to cool for 1 minute before eating.

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