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Crème brulee


2 Goose Egg Yolks (or 6 medium hen egg yolks)

Pint of fresh whipping cream

3oz Caster sugar

1tsp vanilla flavouring


Place a bowl in a pan of hot water and heat the cream gently, but do not boil.

Mix the egg yolks, 2oz sugar and vanilla essence in a mixing bowl and beat thoroughly. Add the warmed cream and mix well together.

Pour the mixture into six ramekin dishes and place on a roasting tin containing enough water to come half way up the dishes.

Bake in oven at 150*C,mark 2 for about an hour, until the mixture has set.

Remove from tray and leave until cold.

The brulee can be stored in the fridge for 2/3 days, but are best if chilled overnight.

To serve

Sprinkle each brulee with caster sugar to taste

Either, fire the sugar with a brulee gun, or place the brulee under the grill  to caramelise the sugar.

Take care not to overheat the ramekin as they will crack.

Allow the brulee to cool before serving.