- 15 egg yolks
- 225g caster sugar
- 1350 ml double cream
- 150ml milk
- 3 vanilla pods seeds and pod
creme Brulee
Ingredients
Method
Boil cream, milk and vanilla pods not seeds
Mix eggs and sugar
Pour hot milk over the eggs, whisking fast
Strain mix and stir in vanilla seeds, set up a bain marie with moulds in and pour into moulds 4/5 up
Bake @ 110c for 40 minutes or until set with a good wobble
Keeps in fridge for up to 5 days
Caramelize with light granulated sugar
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
