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Sultana creme brulee

You can't go wrong with creme brulee - everyone loves it. Cracking the caramel surface to reveal the creamy dessert within is one of life's great pleasures!


  • 75g sultanas

  • 25ml brandy

  • 100g granulated sugar

  • 30ml cold water

  • 2 medium egg yolks

  • 5 medium whole eggs

  • 190g soft brown or caster sugar

  • ½ litre milk

  • 30ml double cream


  • 1.

    Marinate the sultanas in the brandy over night in a cup or bowl.

  • 2.

    Whisk the egg yolks, whole eggs and caster sugar together.

  • 3.

    Pour the milk into a pan and bring to the boil. Allow to cool slightly, then whisk into the egg mixture.

  • 4.

    Sprinkle the macerated sultanas onto the bottom of a suitable serving dish.

  • 5.

    Pour the mixture over the sultanas and place the dish into a bain marie in the oven at 130°C / Gas 1 for 35 to 40 minutes or until just set.

  • 6.

    Once cooked, cool down in the bain marie for 10 minutes before chilling for 2 to 4 hours, preferably overnight.

  • 7.

    Make a caramel using the remaining sugar and a little water in a pan, when it bubbles, add a dash of cream and pour over the cold custard. Serve immediately.

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