Classic Crème Brulee

A smooth rich vanilla custard topped with a thin layer of caramelized sugar.


1 vanilla pod
400ml (14oz) double cream
5 egg yolks
40 g(1 ½ oz) caster sugar
2 tablespoons icing sugar for carmelising

Preheat the slow cooker.

Slit the vanilla pod along its length with a sharp knife. Place in a saucepan with the double cream. Bring the cream just to the boil, then remove from the heat and leave for 20 – 30 minutes to allow the flavours to infuse.

Mix the egg yolks and sugar together in a bowl using a fork. Lift the vanilla pod out of the cream, scrape the black seeds away from inside the pod with a small, sharp knife and add them to the cream. Reheat the cream to almost boiling, gradually stirring in the egg yolk mixture. Strain into a jug.

Pour the mixture into 4 x 150ml (¼ pint) heatproof ramekin dishes, then stand the dishes in the slow cooker pot. Pour boiling water carefully around the dishes to come halfway up the sides of the ramekins. Cover the cooker with the lid and cook on Low for 3 – 3 ½ hours until the desserts are set.

Carefully lift the cooker pot out of the base unit using over gloves. Leave to cool at room temperature, then lift the ramekin dishes out and transfer to the refrigerator for at least 4 hours until well chilled.

Just before serving, sprinkle the top of the desserts with icing sugar, then caramelize the sugar by placing the pots under the griller (as close to the element as you are able to get without burning).

To serve, place the pots onto small plates and serve with fruit.

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