Serve up a French classic for dessert. If you’ve got a little extra time, this recipe from Woman’s Weekly shows you how to make your own custard from scratch too Creme brulee
Serves: 5-6
Prep time: 15 mins
Cooking time: 15 mins
Total time: 30 mins
Skill level: Bit of effort
Costs:Cheap as chips




    • 8 large egg yolks
    • 50g (1¾oz) caster sugar
    • 600ml (1 pint) double cream
    • 1 vanilla pod, split open
    • Pinch of salt
    • 150g (5oz) caster sugar


    • Tip the egg yolks into a bowl and add the sugar. Whisk lightly together. Pour the cream into a pan and bring to the boil, then pour it over the egg yolks, stirring all the time.
    • Place the bowl over a pan of simmering water and stir continually until the mixture thickens enough to coat the back of the spoon. If you have a cooking thermometer, then the custard should be heated above 70°C to cook the egg yolks. The hotter it’s heated, the thicker it will be, but don‘t let it get hotter than 82°C.
    • Remove the bowl from the pan, and strain the custard into a jug or bowl.
    • Pour the hot custard into 5-6 small ramekin dishes and leave it to cool. Refrigerate it for several hours, or overnight.
    • The caramel is best made about an hour before the brûlées are going to be served. To make the caramel: Pour 3 tbsp water into a pan and add the sugar. Place the pan over a low heat until the sugar dissolves, then increase the heat and boil until the sugar is a pale golden.
    1. Working quickly, pour a thin layer of caramel over each ramekin of custard, tilting and rotating the dishes, so that it forms a thin, even layer. Leave the caramel to cool and set before serving.

Nutritional information per portion


Fat 61.0g


Saturates 35.0g


Calories 709(kcal)


Recipe by Sue Mcmahon