Mulled Creme Brûlée

The Classic and comforting Creme Brûlée gets a festive makeover with flavours of Mulled Wine. Easy to prepare and can be done the day before this is a perfect alternative to Christmas pudding on the big day.
Mulled Creme Brûlée
Serves: Makes 4
  • 500ml of double cream
  • 1 mulled wine sachet
  • 1 tsp. of vanilla paste
  • 100g of castor sugar and extra for the topping
  • 6 free-range egg yolks
  1. Preheat the oven to 150C.
  2. In a heavy based pan, heat the double cream and mulled wine sachet over a medium - high heat until it starts to reach boiling point but don’t bring it to the boil.
  3. Meanwhile, whisk the egg yolks with the sugar and vanilla paste until fluffy and paler in colour.
  4. Remove the mulled wine sachet from the cream and then very slowly, pour into the bowl of egg yolks and sugar and whisk together to form a custard.
  5. Pour the mixture into ramekins and place onto a high topped baking tray. Pour water into the tray up to half way up the ramekins and pop into the oven, cooking for 30-35 minutes. Once done, the Creme Brûlées should have a but of a wobble to them. Allow to cool fully.
  6. To make the crunchy topping, spoon over a tablespoon of sugar over the Creme Brûlée and shake so it’s fully covering the custard. Using a blowtorch or the grill, caramelise until golden and leave to cool for a couple of minutes before serving.



Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: