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Cream liqueur brûlée

Cream liqueur brûlée


These delicious, custardy classics are so easy, and tasty too

  • Feeds 6 Feeds 6
  • Ready in 2 hours 45 minutes

Each serving contains

  • Energy
    1395kj 336kcal
  • Fat
    High 37%
  • Saturates
    High 77%
  • Sugar
    Med 37%
  • Salt
    Low 37%

% of adult’s reference intake | Carbohydrates per serving : 19g

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Big Bag Option


  • 4 large Co-op British egg yolks
  • 30g caster sugar, plus 3 tbsp set aside for the topping
  • Few drops vanilla extract
  • 150ml Co-op double cream
  • 300ml Co-op single cream
  • 50ml Co-op Delaney’s Irish country cream


  1. Preheat the oven to 170°C/fan 140°C/Gas 3
  2. Sit 6 ramekins in a small roasting tin
  3. Put the yolks, sugar and vanilla extract in a bowl and whisk for 1 minute
  4. Pour the cream into a pan, heat until almost boiling
  5. Pour into the egg mixture, along with the country cream, gently whisking as you go
  6. Transfer to a large jug
  7. Pour enough hot water into the tin to come about halfway up the sides of the ramekins
  8. Divide the mixture between them and bake for 20-25 mins until softly set
  9. Remove the tin from the oven and transfer the ramekins to a cooling rack
  10. When cool, chill for several hours, preferably overnight
  11. 2 hours before serving, set the grill to high
  12. Divide the reserved sugar evenly over each ramekin, then grill on a tray for 3-6 mins, keeping a close eye on them, until the tops are just caramelised
  13. Chill for 2 hours, then serve

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