Gary Rhodes

Clotted Cream Brûlée

Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in
Fabulous Food
Fabulous Food

By Gary Rhodes

Published 1997

  • About

Créme brûlée – thick vanilla custard topped with a caramel glaze – is a dessert I cannot resist. Imagine eating a crème brûlée that has clotted cream in the middle: you can taste it mingling with the custard in every bite. There’s no need to imagine any more – the recipe is here!

Ingredients

  • 10 egg yolks
  • 100 g (4 oz) caster sugar

Method

Cream together the egg yolks and sugar. Boil the cream, milk and vanilla pods or essence. Pour the vanilla cream onto the egg yolks and sugar and then pour this mixture into a bowl. Cook over a pan of simmering water, stirring occasionally, until thickened. This will take 20–25 minutes.

Once thickened, remove from the stove and use to half-fill all six