Search Term

Enter a search term (optional)


Select One (optional)



Show only results that have an image


Select as many as you like (optional)

  • Christmas
  • Cinco de Mayo
  • Earth Day
  • Easter
  • Fall
  • Father's Day
  • Halloween
  • Jewish Holiday
  • Kwanzaa
  • Mother's Day
  • New Year's
  • Patriotic Holiday
  • Spring
  • St. Patrick's Day
  • Summer
  • Thanksgiving
  • Valentine's Day
  • Winter
  • Back to School
  • Birthdays
  • Fourth of July
  • Labor Day
  • Memorial Day
Cuisine Type

Select as many as you like (optional)

  • American
  • Amish
  • Asian
  • Chinese
  • French
  • Greek
  • Indian
  • Italian
  • Japanese
  • Jewish
  • Mexican
  • Southern
  • Tropical


Select as many as you like (optional)

  • Spring
  • Summer
  • Fall
  • Winter
Cooking Method

Select as many as you like (optional)

  • Casserole
  • Grilling
  • Microwave
  • No Bake
  • Oven
  • Pressure Cooker
  • Skillet
  • Slow Cooker
Cooking Time

Select One (optional)

Number of Ingredients

Select One (optional)


Free Offer
No Bake Recipes: 21 Fuss-Free Easy Desserts eCookbook

Our free eCookbook, No Bake Recipes 21 Fuss-Free Easy Desserts, will provide you with some great treats that you will not be able to resist.

Bonus: Get our newsletter & special offers for free. We will not share or sell your email address. View our Privacy Policy

Creme Brulee

  • 150 gr. (5oz) caster sugar
  • 10 egg yolks
  • 4 vanilla pods
  • 100 ml. (3 1/2 fl oz) milk
  • 900 ml. (1 1/2 pints) double cream
  • demerara sugar

Mix the sugar and egg yolks together well in a bowl. Split the vanilla pods in half and scrape the seeds out into the milk and cream in a pan. Add the pods too, and heat gently so that the full flavour of the seeds and pods infuses the liquid. Pour the cream and milk on to the yolks, mix well, then pass through a conical strainer. Divide the mixture between ten ramekin dishes (roughly 7.5cm/3 in in diameter). Cook in a bain-marie of hot water in the oven preheated to 140C/275F/Gas 1 for about 30-40 minutes or until just set. Allow to cool and set, then chill in the fridge. Sprinkle the tops with demerara sugar, and glaze under a hot grill (or use a blowtorch). Allow the sugar to set hard, then serve in the dish In The Restaurant, we often make creme brulee in small round, eared dishes (oeufs sur le plat). They are not cooked in a bain-marie as here, and need about 50-60 minutes, very gentle cooking at 100C/212F a very low gas. We sometimes use caster sugar instead of demerara, and repeat the sprinkling and grilling for a particularly crunchy topping. The cremes brulees can be made a day in advance.

Your Recently Viewed Recipes

Love these recipes? Get MORE delivered to your Inbox – FREE Click Here!

Ratings & Comments (0)

All fields required.

Rate & Comment

I have not made this yet so I cannot rate it.
Cancel Reply to Comment

Newsletter Signup

Free Newsletter!

Subscribe to our free recipe newsletter and we will send you delicious recipes and special offers to your inbox. Sign up today!

Please Wait

Thanks for signing up

Sorry, we could not sign you up.

Something worth saving?

Register now for FREE to:

  • SAVE your favorite recipes
  • ADD personal notes
  • GET fast cooking tips


Connect With Us

Facebook Google Plus Twitter Pinterest
Twitter Blog Email RSS

About Us Advertise Contact Us FAQs Keyword Index News Privacy Policy Submit Your Recipes Subscribe Terms of Service Unsubscribe

---- 1 ----


Images from other cooks

There are currently no images from other cooks.

Was This Helpful?YesNo