Creme Brulee

Makes 15


1 Litre Douglasdale Milk
375ml Douglasdale Cream
2 Whole Eggs
8 Egg Yolks
250g Sugar
10ml Vanilla Essence


1. Preheat oven to 120ºC.
2. Bring Douglasdale Milk and Douglasdale Cream to the boil.
3. Cream egg yolks, 2 whole eggs and sugar.
4. Add hot Douglasdale Milk and Douglasdale Cream.
5. Add vanilla essence.
6. Pour into ramekins and place into a water bath (large dish filled half way with water)
7. Bake at 120ºC until set +/- 20mins.
8. Allow to cool.
9. Sprinkle with castor sugar and glaze under the grill or alternatively use a blow torch.


I always find the castor sugar is the best for the glaze, it gives a very delicate crust.