Christmas Crème Brulee


Serves 8


  • 600 ml double cream
  • 1 teaspoon orange flower water
  • good grating fresh nutmeg
  • 8 large egg yolks
  • 3 tablespoons caster sugar
  • 6 tablespoons demerara sugar
  • 3 – 4 sheets edible gold leaf (optional)


You will need: Pie dish approximately 20cm/8-inches in diameter and a chef’s blowtorch.

  1. Put the pie dish in the freezer for at least 20 minutes and half-fill the sink with cold water.
  2. Put the cream, orange-flower water and a big grating of fresh nutmeg into a saucepan, and bring to boiling point, but do not let it boil.
  3. Beat the egg yolks and caster sugartogether in a bowl, and pour the flavoured cream over, still beating.
  4. Rinse and dry the pan and pour the custard mix back in. Cook for 10 minutes over a low to medium heat until the custard thickens.
  5. When the cream’s thick enough, grate over a little more nutmeg and pour into the severely chilled pie dish. Leave to cool, then put in the fridge till truly cold.
  6. Sprinkle with demerara sugar, spoonful by spoonful, and burn with a blowtorch till you have a blistered, tortoiseshell-look on top. Dab edible gold leaf onto the hard yet sticky burnt-sugar crust, using a large pastry brush or your fingertips for ease. Press it gently onto the surface in a random but decorative way, smoothing it down.

Nutritional Info:

Special Diets:

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