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Vanilla Crème Brulee (makes 4)

7 medium egg yolks
3oz caster sugar
500 ml whipping cream
1 vanilla pod
4 tbsp demerara sugar (for glazing)


Pre-heat oven to 110 /gas mark 2
To make the Brulee first. Whisk together the egg yolks and sugar. Then in a saucepan mix the cream and split vanilla pod, and bring to the boil. Add this to the egg mix and stir well. Pour though a fine strainer to remove the vanilla pod, and then into 4 ramekins
Stand the ramekins in a deep roasting tin of hot water (bain-marie)
Add bake in oven for 40-50 minutes or until the Brulée is firm. Remove for bain-marie and allow to cool.
When cool. Sprinkle a thin layer of demerara sugar on each, and then caramelize them with a blow torch or by placing it under a hot grill for a few minutes. Stand ramekin on a plate and serve

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