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This recipe is classed as intermediate

Rating 3.08 / 5 (139 votes)

Prep time:
30 min
Cook time:
3 hrs
Makes 10 ramekins

A French classic from James Martin - little pots of deliciously cool creamy custard topped with a brittle melted sugar glaze


1. Preheat the oven to 120°C/ gas 1/2.

2. Tip the egg yolks into a large bowl. Add the caster sugar and beat until smooth, immediately adding the vanilla pods.

3. Pour in the cream and milk and beat again until thoroughly mixed.

4. Pour the mixture through a sieve set over a measuring jug, to get rid of the vanilla pods.

5. Pour the mixture into 10 ramekins measuring 125ml and bake in a roasting tin half-filled with water for 45 mins to 1 hour, or until just set.

6. Remove from the oven and allow to cool, then chill slightly.

7. When ready to serve, sprinkle a layer of demerara sugar over the top of each ramekin. Melt until bubbling using a blow torch or by placing them under a preheated hot grill. Serve at once.


  • 7 egg yolks
  • 120 g caster sugar
  • 1 vanilla pod, split
  • 750 ml double cream
  • 250 ml milk
  • demerara sugar, for sprinkling

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Latest Comment


very easy to make. My hubby and daughter love it.

chie chie  Posted 03 Oct 2012 8:49 AM

i love this recipe ive bean looking for it for ages and i am soooooooooo glad i found it

minnie14 minnie14  Posted 02 May 2008 10:17 AM