Crème Brûlée

Preparation info
  • Serves


    • Difficulty


Appears in
English Provincial Cooking

By Elisabeth Ayrton

Published 1980

  • About

As traditionally made in the kitchens of King’s College, Cambridge. The muscat grapes add a delicious and delicate flavour and texture but the cream is also excellent without them.


  • cups (6 dl) double cream
  • 8 well-beaten egg yolks


Blanch, peel and pit the grapes and lay them in a wide, shallow, fireproof serving dish.

Bring the cream just to boiling point and keep it boiling for exactly 1 minute (this timing is important). Then pour it slowly, stirring constantly, on to the well-beaten egg yolks. Beat for 1 minute and return to the heat, stirring over simmering water (or held above very low direct heat) until it