Classic Crème Brûlée served with Shortbread

Serves 20



Crème brûlée:
1,8 Litres cream
1 Vanilla pod
360g (430ml) Huletts Castor Sugar, plus extra to caramelise tops
18 Extra-large egg yolks

500g Butter
225g (280ml) Huletts White Sugar
750g Flour



To make the Crème Brûlée :

  1. Preheat the oven to 110°C.
  2. Pour cream into a saucepan. Split the vanilla pod lengthways and scrape the seeds into the cream. Bring to the boil.
  3. In a separate heatproof bowl, beat the sugar and egg yolks together until pale and fluffy.
  4. Pour the hot cream over the egg mixture, whisking continuously until thickened - this indicates that the eggs have begun to cook slightly.
  5. Fill 20 ramekins two thirds full and place ramekins into large roasting tray. Pour in enough hot water to come halfway up the sides of the ramekins.
  6. Place the tray onto the centre shelf of the oven and bake for 40-45 minutes, or until custards are just set but still wobbly in the middle.
  7. Remove ramekins from water and set aside to cool to room temperature. Chill until needed.
  8. When ready to serve, sprinkle one level teaspoon of castor sugar evenly over the surface of each crème brûlée, then caramelise with a blowtorch.

To make the Shortbread:

  1. Preheat the oven to 160ºC
  2. Cream butter and sugar together until light and fluffy.
  3. Add flour slowly and continue mixing until well blended.
  4. Spread in a well-greased tray and bake for 15 minutes.
  5. Remove and slice. Store in an airtight container until just before serving

This is a bigger than usual recipe for entertaining a large group of people. The crème brulee without the caremalised topping can be made in advance and then stored in the fridge