James Martin’s crème brûlée

recipe by James Martin

James Martin’s crème brûlée

Servings: 4


Old Hall Farm in Woodton share their delicious recipes made by none other than James Martin.



  1. Preheat your oven to 150°C/Gas Mark 3.

  2. In a saucepan, gently warm the cream and milk with the vanilla pods and seeds, then remove from the heat and leave to infuse and cool for around 20 minutes.

  3. In a large bowl, whisk the eggs and egg yolks with 50g of the sugar until smooth. Remove the vanilla pods from the pan, then whisk the infused cream mixture into the egg mixture.

  4. Pour into eight ramekin dishes until nearly full. Sit the ramekins in a high sided ovenproof dish and pour enough warm water to come two-thirds of the way up the ramekins.

  5. Carefully transfer to the oven and cook for 30 minutes until just set. Remove the ramekins from the water bath, leave to cool, then chill in the fridge for one hour.

  6. To serve, sprinkle over the remaining 80g caster sugar and blow torch to form a crisp caramel. Alternatively, heat the grill to high and grill until the sugar is crisp and golden.

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