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Crème Brûlée


  • 2 large egg yolks
  • tablespoon of sugar
  • 300ml cream
  • Teaspoons of vanilla essence
Crème Brûlée


  • Preheat the oven to 220deg c/425deg f/gas 7.
  • Mix the egg yolks with the sugar.
  • Heat the cream with the vanilla essence until the surface begins to shiver, you must not allow the cream to boil.
  • Pour the cream slowly into egg yolks, whisking all the time.
  • Return to the saucepan and cook on a medium heat stirring all the time until it is thick enough to heat the back of a spoon; once again, it must not boil.
  • Pour into your ramekin and chill overnight.
  • Once the custard has set and formed a skin on top, heat your grill to maximum heat, sprinkle a generous amount of soft brown sugar over the custard and caramelize under the grill.
  • It can burn very quickly so keep an eye on it.
  • Cully Says: Soft Brown Sugar or Siucra Rich Dark Brown Sugar is the very soft sugar that is almost like treacle and melts really easily in a pan.
  • We use it here as an easy alternative to making caramel.
  • It also makes your healthy bowl of porridge in the morning irresistible, especially when mixed with some fresh milk or cream.