Date Crème Brûlée

Preparation info

  • For


    • Difficulty


Appears in

The Sugar Club Cookbook

By Peter Gordon

Published 1997

  • About

This is a slight twist on the traditional French dessert, and one which I prefer. For another mouthwatering variation replace the dates with 6-8 raspberries or 2 teaspoons of fresh passionfruit pulp per ramekin to make a sensational summer dessert.


  • 900ml ( pints) double cream
  • 9 egg yolks
  • 200


You’ll need six 250ml (9fl oz) ceramic ramekins and a roasting tray as deep as the ramekins and just big enough to hold them. Bring a kettle full of water to the boil and turn the oven to 170°C/340°F/Gas 3-4.

Scrape the seeds from the vanilla pod and put in a pot with the cream and half the sugar (the stripped pod can go in a vanilla essence bottle to spice it up). Bring the cream to th