Makes 2, 30 minutes Preparation, 30 minutes Cooking

A succulent dish of vanilla crème and caramelized sugar, our easy Crème Brulee recipe is sure to impress, and it doesn’t require a blowtorch to fire up this dessert.


  • 1 Vanilla Pod
  • 1 tsp Vanilla Extract 
  • 225ml Double Cream
  • 25ml Milk
  • 3 large Eggs
  • 50g Caster Sugar
  • 50g Brown Demerara Sugar


  1. Preheat the oven to 160oC/300F/Gas mark 2.
  2. In a large saucepan simmer the Double Cream and Milk gently.
  3. Split the Vanilla Pod and scrape the insides, and add with the Vanilla Extract to the milk and cream mixture and stir.
  4. Separate the Egg yolks and discard or save the egg whites for another recipe.
  5. Whisk the yolks with the Caster Sugar until light and fluffy.
  6. Pour the milk and cream mixture over the egg mix, stirring until all the sugar has dissolved.
  7. Pour the Crème Brulee into two small oven-proof baking dishes or ramekins.
  8. Place these on a deep baking tray and pour boiling water onto the tray, until it reaches halfway up the ramekins. 
  9. Carefully place the tray in the oven and cook for 30 minutes until the crème sets but still wobbles slightly.
  10. Once cooked, set aside to cool and turn on the grill.
  11. Sprinkle the Brown Demerara Sugar on top of each Crème Brulee and place under the grill for 3-5 minutes until the sugar caramelises and turns a light golden brown to form a crunchy layer.
  12. Remove from the grill and serve immediately with a side of fresh raspberries for a zingy tang, and enjoy!

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