How to make crème brûlée


  • 75g/2½ oz caster sugar, plus 40g/1½ oz more, for the topping
  • 5 free-range eggs
  • 2 vanilla pods, split, seeds scraped out (or a few drops vanilla extract)
  • 50ml/2 fl oz whole milk
  • 450ml/16fl oz double cream

1. Preheat the oven to 150C/300F/Gas 2. Pour the cream and the milk into a heavy-bottomed pan over a medium heat and bring to a simmer. 2. Split the vanilla pods down the middle with a sharp knife. Scrape out the seeds with the knife and add the seeds and the pods (or the vanilla extract) to the...

View full recipe at SpringPad


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