Crème Brûlée

Preparation info
  • Serves


    • Difficulty


    • Ready in

      35 min

Appears in
The French Kitchen: A Cookbook

By Joanne Harris and Fran Warde

Published 2002

  • About

This is a quick and easy version of a perennial favourite – try adding a handful of redcurrants or raspberries to the mixture for a fresh, summery variation. Make this a day before serving it to get a really firm set.


  • 1 vanilla pod
  • 375 ml double cream
  • 5 egg yolks


Cut the vanilla pod in half lengthways, scrape out the seeds and put them in a small saucepan with the cream. Discard the pod. Gently bring the cream to a simmer – do not boil – then remove from the heat.

Heat the oven to 160°C/gas 3.

In a bowl, beat together the egg yolks