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Easy creme brulee!

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Easy creme brulee!


250ml Langage Farm double cream

4 egg yolks

40g sugar

1 vanilla pod

caster sugar to sprinkle on top


Preheat oven to 180ºC.

Beat the egg yolks, add the sugar a little bit at a time.  Beat until light colour and thick in mass.

Cut the vanilla pod open and scrape the seeds out with a sharp knife.

Mix the seeds and cream into the egg mixture.  Now pour the mixture into ramekins.  Put the ramekins in a large oven proof dish, poor cold water into the dish (about 3cm high).  Bake the mixture for 30 mins.  Take out of the oven and let cool.  Now place in fridge for about 2 hours or over night.

Before serving sprinkle caster sugar over each ramekin and caramelise either with a gas burner or under the grill in a very hot oven.


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