Party crème brûlée


  • 85g (3oz) caster sugar
  • 12 egg yolks
  • 3 tsp vanilla extract
  • 1.2 litres (2 pints) double cream
  • 300ml (10fl oz) single cream
  • 225g (8oz) demerara sugar
  • 100g (31⁄2oz) raspberries, to decorate
  • mint leaves, to decorate


2.4 litre (4 pint) shallow wide-based ovenproof dish, greased

Party crème brûlée


A classic dessert that’s brilliant for serving numbers. This is delicious served with soft summer fruits such as raspberries or a fruit coulis.


Serves 12–16

  1. Preheat the oven to 160˚C (140˚C fan/325˚F/Gas 3). Meanwhile, put the sugar, egg yolks, and vanilla extract into a large mixing bowl and whisk together by hand.

  2. Put the double cream and single cream into a saucepan and heat until just below boiling point (just hot enough to put your finger in).

  3. Pour the hot cream into the egg yolk mixture, whisking quickly until combined.

  4. Pour the custard through a sieve into the prepared ovenproof dish.

  5. Put the dish into a large roasting tin and pour enough boiling water into the tin so that it comes halfway up the sides of the dish.

  6. Carefully slide into the oven and cook for 35–45 minutes or until set but with a slight wobble in the middle. Check after 30 minutes to see how it’s doing.

  7. Remove from the oven and leave to cool in the roasting tin, then place in the fridge and chill until stone cold.

  8. Sprinkle over the demerara sugar, then pop under a hot grill, watching it very carefully, for 20–25 minutes or until melted and golden brown. You could also use a blowtorch to do this. To give the topping time to soften slightly, chill in the fridge for at least 5 hours and up to 10 hours, but no more or it will turn to liquid.

  9. To serve, cut into portions with a fish slice and decorate with raspberries and mint leaves.

GREAT FOR A CROWD - Make in batches and store in the fridge for 5–10 hours.

PREPARE AHEAD - The custard can be made up to the end of step 7 up to 2 days ahead. Not suitable for freezing.

IN THE AGA - Slide the tin on to the lowest set of runners in the roasting oven, with the cold sheet on the second set of runners, and bake for 15 minutes or until just set around the edges, then transfer to the simmering oven for 45 minutes. At step 8, add the demerara sugar and brown with a blowtorch.

VARIATION - You could also serve the crème brûlée in individual portions – there will be enough for 12 size 1 (150ml/5fl oz) ramekins. The baking time will be shorter, though – around 20 minutes – but keep an eye on them when they’re in the oven.


This recipe is taken from: Mary Berry & Lucy Young Cook Up A Feast (Dorling Kindersley)