Great British Bake Off 2019: Dairy Week

It’s Dairy Week on The Great British Bake Off and Pastry Chef Hannah Lowes shares our crème brûlée recipe – a simple, yet delicious dessert.

Crème brûlée

Makes 8

Ingredients

500ml cream
250 ml clotted cream
1 vanilla pod, split lengthways
100g honey
10 egg yolks, 1 whole egg
Caster sugar

– Pre-heat the oven to 100C fan
– Bring the cream and vanilla to the boil in a heavy-bottomed saucepan
– Mix all of the other ingredients except the sugar together
– Remove the vanilla pod from the cream and pour into the mixture, whisking as you go
– Strain the mixture and pour into eight, 6oz ramekins
– Place the ramekins into a large baking dish
– Bake until set – the edges should be set and the middle should jiggle a bit (around 30-45 mins)
– Chill for a minimum of four hours, or overnight if possible
– To serve, sprinkle a small amount of caster sugar on each dish and shake the ramekins gently so that they are evenly coated. Using a torch, start caramelising the top until nicely browned and bubbling.