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Lemon and Pure Vanilla Crème Brulée

Simple, stylish and utterly divine, these will be polished off in seconds. Serve with a scoop of blackcurrant sorbet and fresh berries.


  • Zest 1 lemon and 1 tablespoon of the juice

  • 1 vanilla pod, split

  • 500ml whipping cream

  • 6 egg yolks

  • 100g caster sugar

  • Additional sugar for dusting

  • To serve

  • Blackcurrant sorbet

  • Seasonal fruits

  • Almond tuiles


  • 1.

    Place the lemon zest, juice, vanilla and cream into a small pan and bring to a gentle simmer, remove from heat and leave to infuse for 10 minutes.

  • 2.

    Mix together the egg yolks and sugar – remove the vanilla pod from the cream and pour onto the egg yolk mixture, mix until it is all incorporated.

  • 3.

    Pour the cream mixture into 6 ramekin dishes placed into a bain-maire and place in a warm oven 120°c for approximately 30 minutes until just set, remove from oven and leave to cool. When ready to serve dust each ramekin with the extra caster sugar, caramelise under a hot grill or glaze with a blow torch.

  • 4.

    Serve on its own or maybe with some blackcurrant sorbet, fresh fruits and almond tuiles.

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