Christmas Spiced Brulee

Makes 8-10 ramekins


1 litre single cream (pouring)

1 vanilla bean – split and scraped (or 1 tsp Vanilla
Bean paste)

8 egg yolks

½ cup/110g caster sugar

¼ cup/55g caster extra for top


2 cinnamon sticks/1 star anise

¼ tsp ground nutmeg

1/8 tsp ground cloves


Oven 160c

Put 2 cinnamon sticks and 1 star anise in cream with Vanilla in saucepan over a low heat. Simmer for 3-4 minutes. Then set aside and cool for ½ hour.

Mix egg yolks, nutmeg, cloves and caster sugar then stir in to cooled cream and strain mixture through a sieve into a jug.

Pour into ramekins and place in a baking dish. Pour just boiled water into the dish to come half way up the ramekins.

Bake in oven for 30-40 minutes until set – they should still have wobble!

Cool down and then store in fridge until needed.

To serve, sprinkle caster sugar on top to cover.

Use a Chef’s blowtorch to caramelise – or place under a hot grill.


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