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Crème Brûlée

by Nick Nairn

There’s nothing better than tapping into the top of a Crème Brûlée. Our Graham’s double cream makes these little puds smooth, creamy and delicious.

Prep time

30 minutes

Cook time

45 minutes






Step 1

Heat the cream, vanilla pod and seeds together in a pot to just below boiling. Place the whisking bowl over a separate pan of simmering water. Add the yolks and sugar to the bowl and whisk and whisk until they become thick. This should take 5 or 6 minutes. 

Step 2

Bring the cream to the boil. As the cream starts to rise up the pan, pour two thirds into the whisking bowl with the eggs. Whisk together thoroughly. Pour the mix back into the pot with the remaining cream.

Step 3

Place the bowl back on the heat and stir in the mixture with a wooden spoon for one or two minutes until the mix sufficiently thickens. Remove from the heat and continue to stir for a couple of minutes.

Step 4

Divide the mix between six ramekins, filling them to the brim. Allow the mixture to set in the fridge for at least six hours (preferably overnight).

Step 5

To serve, dust the surfaces of the brûlées with some icing sugar. Apply the heat of a blowlamp to the glaze. Alternatively, place the brûlées under a hot grill (monitor carefully to avoid burning).

Step 6 

Place over the heat again , add the vanilla seeds. Stiru until the lumps have dissolved.

Step 7

When glazed, the crème brûlée should be a lovely mahogany brown colour. Before serving, place the brûlées into the fridge for three minutes.




  • 600ml Graham’s Gold double cream
  • 1 vanilla pod, split lengthwise, seeds scooped out and kept
  • 6 egg yolks, size 3
  • 75g caster sugar
  • 6 x 150mm/No 1 ramekins