Posted by on April 16, 2019

To start our Culinary Club series we’ve partnered with The Durham Ox located in Crayke, York. They’ve shared their Vanilla Créme brulée recipe with us, a much loved classic and a firm favourite amongst their diners.  Perfect for Easter and large gatherings as you can prepare it in advance, so all the hard work is well in advance of the celebrations.

Serves 6


1 litre of cream

I vanilla pod

10 egg yolks

100g sugar


  1. Warm up the cream and the vanilla pod.
  2. Whisk together the egg yolks and the sugar.
  3. When the cream is warmed add a little to the egg mixture.
  4. Add the egg mixture back into the saucepan and continue to cook on a low heat.
  5. When the mixture starts to thicken remove it from the heat and strain.
  6. Pour the mixture into brulée dishes (we like to use wide, shallow dishe, allow more time if you use ramekins)
  7. Cook in a bain marie in the oven at 110°C for approx. 1 hour – until the brulées have just set (test by touching the top, unless the top is set – should feel wobbly to the touch).
  8. Put them in the fridge to cool.

To serve:

  1. Sprinkle the top with caster sugar covering the whole of the top of the brulée and caramelize with the blowtorch.  Be careful not to burn it – it should be nice and evenly brown.
  2. Serve with some good quality shortbread biscuits

Durham Ox

01347 821506

Posted in: Culinary Club