Store finder

Food & drink

Quick recipe Search

Search for a recipe to plan your perfect menu.

Advanced search >

Try this deliciously indulgent dessert

Preheat the oven to 140°C/275°F/Gas 1. Pour the cream into a saucepan. Using a sharp knife split the vanilla pod lengthways and scrape out the seeds. Add the seeds and the pod to the pan then warm the cream until just below boiling point. Reduce the heat and simmer for 5 minutes.
Meanwhile, in a separate bowl, whisk together the sugar and egg yolks until pale and thick. Slowly pour the simmering cream over the egg mixture, whisking continuously until the sugar has dissolved. Strain the mixture through a sieve into a large jug then divide between 6 ovenproof ramekins.
Place the ramekins into a large roasting tray. Surround with enough boiling water to come halfway up the sides of the ramekins. Bake in the oven for 40-45 minutes, or until the custard mix is just set, with a bit of wobble in the centre. Remove the ramekins from the water and set aside to cool. Cover and chill until needed.
When ready to serve, preheat the grill to its highest setting. Sprinkle 1 tsp of caster sugar evenly over each crème brûlée and grill for 2-3 minutes until golden and caramelised.