For the puff pastry sticks


  • STEP 1

    Heat oven to 140C/120C fan/gas 1. Put the cream, milk and vanilla pod into a pan and heat to boiling point. Cover and leave to infuse for 10 mins. Whisk the egg yolks and 3 tbsp of sugar together until pale and thick. Add the vanilla extract and pour the boiling cream onto the mixture. Stir well, then pour into two ramekins. Place the ramekins in a bain marie and cook in the oven for about 40 mins or until just set. Leave to cool.

  • STEP 2

    Heat the grill. Sprinkle the cold brûlée with a thin, even layer of sugar, and caramelise under the very hot grill (or use a blowtorch). Repeat several times until you have a golden crackling topping. Leave to cool and serve within 2 hrs with warm almond puff pastry sticks (see below).


Heat oven to

190c/170C fan/

gas 5. Roll out

half a sheet of puff

pastry to 3mm

thickness, brush

with half a beaten

egg and sprinkle

with finely

chopped almonds.

Using a long

sharp knife, cut

strips of pastry

12mm wide and

10cm long. Twist

5 times and place

on a baking sheet.

Bake until

golden and crisp,

then dust with

icing sugar and

serve warm with

the crème brûlée.

Goes well with


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