Preparation info
  • Serves


    • Difficulty


Appears in
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

The traditional way of cooking crème brûlée is in a water bath at a low temperature in the oven, which should not be more than 150°C/300°F/gas 2, but we find you usually get better and more consistent results from cooking the custard on the hob.


  • 2 vanilla pods
  • 85g / 3 oz caster sugar
  • 6


Split the vanilla pods and scrape the seeds into a bowl with the sugar. Add the egg yolks and beat with a whisk until stiff.

Scald the cream by bringing it slowly to the boil with the vanilla pods in it, then pour on to the egg mixture, whisking vigorously.

Return to a clean saucepan and cook over a low heat, whisking all the time. As it starts to thicken, change to a wooden spo