Vanilla crème brûlée

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• Jo Lewis

  16 January 2013

  Jo Lewis rated and commented on this recipe

  

  Followed this recipe and took notice of all the reviews - mine were still not set after nearly an hour in the oven. This was my first time making them though so will persevere!

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• Kate

  17 February 2013

  Kate rated and commented on this recipe

  

  Never made Creme Brulee before so I was prepared for disaster however they turned out great. After reading all the comments I turned the oven up and cooked for 40 mins. My husband said better than some he has tasted in restaurants! All I need to do now is get the hand of my blowtorch as slightly burnt the sugar. Might even have another go at proper custard now.

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• sannah

  10 May 2013

  sannah rated and commented on this recipe

  

  Should have read the reviews before i made this!!! I cooked it @ 140 for about 40 minutes but it still wasn't majorly set!!! I think it would work better cooking it hotter and longer. Oh well, i'll have another go...

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Ingredients

• 250ml double cream
• 75ml full-fat milk
• 1 vanilla pod , scraped
• 4 egg yolks
• 3 tbsp caster sugar , plus 3-4 tbsp for the topping
• 1 tsp vanilla extract

FOR THE PUFF PASTRY STICKS

• ½ sheet of puff pastry
• ½ egg , beaten
• finely chopped almonds
• icing sugar

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 20 mins

Cook 30 mins

Ingredients

• 250ml double cream
• 75ml full-fat milk
• 1 vanilla pod , scraped
• 4 egg yolks
• 3 tbsp caster sugar , plus 3-4 tbsp for the topping
• 1 tsp vanilla extract

FOR THE PUFF PASTRY STICKS

• ½ sheet of puff pastry
• ½ egg , beaten
• finely chopped almonds
• icing sugar

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