Crème brûlée consists of a deliciously rich custard base, topped with a layer of hard caramel. It looks impressive and this recipe is so simple to follow. It’s definitely on to impress guests!



2 happy eggs

5 happy egg yolks

50ml milk

450ml double cream

Juice of 1 lemon

100g raspberries

80g caster sugar

Plus extra to melt on the top: 1 tsp vanilla essence


Serves: 4



1. Pour the cream and milk into a saucepan, heat until bubbles form around the edges of the pan, then take off the heat.

2. In a bowl, whisk the eggs, egg yolks, sugar, vanilla essence and lemon juice together, then slowly pour the cream mixture from the saucepan into the bowl, mixing continuously.

3. Take 4 ramekins, cover the bottom with a layer of raspberries, and then carefully, pouring the custard through a sieve, fill them.

4. Place the ramekins in an oven tray, pour water into the oven tray until it is 2/3 up the sides of the ramekins. Place in a preheated oven at 140°C for 50 minutes.

5. You’ll know they are set, when they wobble like a jelly; don’t let them set too firm or they’ll be more like scrambled eggs.

6. Remove from the oven, sprinkle with the remaining sugar then melt it with a blow torch forming a hard crust. Serve hot or cold.


Recipe: Mat Follas


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We’ve got lots more delicious desserts – these are all bursting with fruity flavours.