Josceline Dimbleby

Crème Brûlée

Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes
The Cook's Companion

By Josceline Dimbleby

Published 1991

  • About

Crème brûlée, or ‘burnt cream’, is wicked but irresistible: a smooth creamy custard topped with a delicious crisp caramel glaze. It is usually made in individual little pots or ramekin dishes.

Ingredients

  • 600 ml (1 pint) double cream
  • 1 vanilla pod
  • 5

Method

Put the cream in a saucepan with the vanilla pod and heat gently until almost boiling. Remove from the heat, cover and leave to infuse for 10 minutes. Remove the vanilla pod.

Beat the egg yolks in a bowl with 50 g (2