Vanilla Crème Brûlée

creme brulee

ingredients (serves 4)

500ml double cream

5 egg yokes

1/2 teaspoons vanilla bean extract

50g caster sugar (a bit extra for finishing)

Serve with our amazing shortbread


preheat oven to 130c

1.Start off by heating up you cream in a pan on a low heat, meanwhile in a bowl mix together your egg yokes, sugar and vanilla extract once your cream starts coming to a simmer (bubbles start forming around the edge of the pan or there’s some steam) pour the cream slowly over the eggs mixing while doing so

2. Skim off any bubbles that may form at the top of your mixture, poor warm water into a deep roasting tin so it comes up to around 1cm of your ramekins then add your egg mixture into your ramekins place the tray with the ramekins into the oven and bake for around 40/50 minutes depending on the size of ramekins (be patient this may take longer)

3.To check the brûlée give the tray a slight wobble and if it’s firm like jelly they are ready to come out, leave to cool on the side for 5 minutes then in the fridge for a minimum of 2 hours (they can be left in the fridge for up to 2-3 days if needed)

4.When you are ready to serve remove them from the fridge sprinkle 1-2tbls of sugar onto the brûlées spreading it out and with a blowtorch start caramelising the sugar moving the ramekin around so the sugar caramelises evenly

5.Let the sugar firm up on top and serve we recommend serving it with our amazing shortbread recipe