Creme Brulee


  • ½ pt. milk
  • ½ oz. cornflour
  • ½ pt. cream
  • a few drops of vanilla essence
  • 3 eggs
  • 2 oz. castor sugar
  • ground cinnamon


Mix the cornflour with a little of the milk and put the rest of the milk and cream on to boil. When boiling, pour on to the cornflour paste, stirring well. Return to the pan and simmer for 2–3 min. Add the vanilla essence and stir in the well-beaten eggs. Whisk over a low heat until the mixture thickens, but do not allow to boil. Add 1 oz. sugar to sweeten. Pour into a well-greased soufflé dish, sprinkle well with cinnamon and the rest of the sugar and bake in a fairly hot oven (400° F., Gas 6) until the mixture is set and well browned, about ¼ hr., or brown under the grill.