Nigerian
Nigerian Jollof Rice
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Crème Brûlée
A silky vanilla custard under a crackly caramelised sugar top — an elegant dessert that feels special.
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15 minPrep🔥
40 minCook🍽️
4Serves📊
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Ingredients
- 500ml double cream
- 1 vanilla pod (or 1 tsp vanilla)
- 5 egg yolks
- 80g sugar, plus extra for the top
Instructions
- Heat the cream with the vanilla until steaming.
- Whisk the yolks and sugar, then slowly pour in the cream, whisking.
- Strain into ramekins.
- Bake in a water bath at 150C for 35-40 minutes until just set with a wobble.
- Chill, then sprinkle with sugar and caramelise the top with a blowtorch or hot grill.
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Tara’s tips
- The water bath keeps the custard silky.
- Caramelise the sugar just before serving so it stays crisp.
Serving suggestions
- Crack the top with a spoon.
Storage & reheating
Custard keeps 3 days; brûlée the top fresh.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
No blowtorch?
A very hot grill works — watch closely.
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