Prue Leith

Crème Brûlée

Preparation info
  • Serves

    Four

    • Difficulty

      Easy

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Cooking for Friends

By Prue Leith

Published 1978

  • About

In the Cheap Puddings section there is a Cheat’s Crème Brûlée. This is the real thing.

Ingredients

For the Custard

  • 300 ml/½ pint double cream
  • 1 vanilla pod or

Method

Start the day before. Put the cream and vanilla pod, or vanilla essence, into a saucepan and heat up to scalding point, but do not boil. Beat the yolks and sugar until smooth. Pour the hot cream on to the yolks, stirring as you do so.

Put the mixture into the top of a double saucepan and carefully heat it, stirring all the time until it is thick enough to coat the back of your spoon -ab