a guaranteed brulle every time

Bradley Parkes

Bradley Parkes

5th January 2014

a guaranteed brulle every time

we needed to find a way of making a creme brulle that was guaranteed everytime without the risk of compromise so this was developed and put on the menu as "burnt english cream"


  • 1 litre double cream
  • 100g caster sugar
  • 1 vanilla pod
  • 0.9g iota carrageenan


add all ingredients into a pan and bring to the boil
once boiling simmer for 5 minutes making sure as to whisk to stop it catching on the bottom
strain and pour into mould for setting
place in fridge and leave to cool

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