All you need are the ingredients!

Top tip: Fresh is best!

Creme Brûlée


Always a firm favourite! There are lots of variations but this is a good recipe using whole eggs to save on being stuck with spare egg whites! If using vanilla pods cut them in half and scrape the seeds out.

Warm the cream gently with the pods and seeds to infuse the flavour. Don’t boil.

Whisk the eggs and sugar together then add the cream.

Strain through a sieve into the dishes and cook at 130C for 30 mins till set.


Chill well.

when ready to serve, sprinkle a thin layer of sugar on top. Caramelise this with a blow torch and serve.



Recent Posts

See All

Lemonade scones

3 cups SR flour 1 cup Lemonade 1 cup Double cream Mix all together – don’t over mix – cut out, brush the tops with cream and cook 20 mins @ 180C Serve with jam and clotted cream

©2018 by The Galley Window. Proudly created with Wix.com