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Creme Brulee recipe

A snapshot of the Hub-UK
menu in December 2000
Hub-UK first came into existence back in May 2000. Seems a long time ago now!

Back then the internet was a very different place with much more of an amateur feel to it. In a lot of ways it was a pleasanter and more friendly place to hang out. For those of us interested in food and cooking it was a great opportunity to chat and share ideas with people living in other parts of the world.

It was also a time when everyone involved in cooking, whether they were just a keen amateur, a busy mum, a grandmother with a lifetime of kitchen experience or a professional chef just starting a career in the kitchen or one who was an old hand working at the stove, was happy to share recipes so others could enjoy them.

This recipe for Creme Brulee was contributed by Shirley Cline.

Shirley was a great inspiration when I first started working on the idea of creating a recipe and cooking web site. Not only did she encourage me but she also supplied a great many recipes and other pieces which are featured throughout the site. Her great achievement was to teach me to cook risotto over the internet!

Although I never had the chance to meet Shirley, or even talk to her, I regarded her as a good friend. It was with great sadness that I learnt that she passed away in Autumn 2004 and that there would be no more emails. I think she will be sadly missed by a lot of people like me to whom she gave such pleasure with the sharing or her recipes. The pleasure my children have had from her recipe for Strawberries with Balsamic Vinegar and Mint - not to mention the fights for seconds - has been a joy to behold.


1 3/4 cups heavy cream
1 3/4 cups milk
1/2 vanilla bean (split)
7 egg yolks
2 whole eggs
1/2 cup sugar
Brown sugar


  • Combine heavy cream, milk and vanilla bean. Heat to boil.
  • Remove from heat and steep for 10 minutes with vanilla bean. Scrape bean seeds into the milk mixture.
  • With an electric mixer, combine eggs and sugar. Add the milk mixture in a steady stream. Strain mixture through a fine strainer. Skim foam.
  • Divide into 8 small ramekins (about 5 ozs each) set in baking dish and pour enough hot water around ramekins to come 1/2 way up the sides. Place in a 325°F oven for approximately 25 - 30 minutes, until just set (trembles slightly).
  • Cover top with brown sugar. Caramelise under broiler / grill.

Serves 8

Shirley Cline

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