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Creme Brulee RECIPE

This recipe 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 the heavy cream, milk and vanilla bean.
  • Heat to boil.
  • Remove from heat and steep 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 and pour enough hot water around ramekins to come half way up the sides. 
  • Place in a 325ºF oven for approximately 25 - 30 minutes, until just set (trembles slightly). 
  • Cover top with brown sugar.
  • Caramelize under broiler (we call it a grill in the UK).

Serves 8

Shirley Cline

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