Creme Brulee


Serves 4


Unsalted Butter for greasing

175 g plus 2 Tbsp Caster Sugar

4 Tbsp Water

1 Lemon

500 ml Milk

1 Vanilla Pod

2 Large Eggs

2 Large Egg Yolks

To decorate;

Sugared Fruit

Fresh Mint Sprigs


Preheat the Oven to 160 degrees C

Lightly grease the side of a1.2 litre shuffle dish

To make the caramel

Place 75 g Sugar with the Water in a saucepan over a medium heat

Stir until sugar dissolves

Boil until the Syrup turns a deep golden brown

Immediately remove from the heat

Add a few drops of Lemon Juice

Pour into the shuffle dish and swirl around


Pour the Milk into a saucepan

Slit the Vanilla Pod lengthways and scrape out the seeds

Add the seeds and Pod to the milk

Bring to the boil

Remove the saucepan from the heat and stir in the remaining sugar until it dissolves


Beat the Eggs and Egg yolks in a bowl

You the milk mixture into them, whisking

Remove the Vanilla Pod

Strain the egg mixture into a bowl

Transfer to the souffle dish

Place the souffle dish into a roasting tin with enough boiling water to come two thirds up the sides

Bake in a Pre-heated Oven for 75-90 minutes, or until a knife inserted in the centre can be removed clean

Leave to cool completely

Cover with clingfilm and leave to chill for at least 24 hours

Run a round bladed knife around the edge

Place an upturned serving plate on top of the souffle dish

Invert the plate and dish, giving a sharp shake halfway over

Lift off the souffle dish 

Serve decorated with sugar fruit or fresh fruits and mint sprigs

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