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Creme Brulee

Prep

15 min

Bake

45 mins

Serves

6

Difficulty

Easy
Creme Brulee

About

This beautifully rich dessert consists of a creamy base with a crunchy, caramelised top.

made using

Golden Caster

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Instructions
Ingredients
Reviews
Step 1

Preheat your oven to 150°C/ 300°F /Gas Mark 2.

Step 2

Pour the cream into a pan. Split the vanilla pod in half and scrape out the seeds. Add the seeds and pod to the cream. Bring just to boiling point, then remove from the heat and leave for 10 minutes. Remove the pod.

Step 3

Whisk the Tate & Lyle Caster Sugar and egg yolks together in a bowl, then slowly whisk in the still-hot cream. Strain into a jug to produce a fine custard.

TOP TIP

Why not put those left over egg whites to good use and give our raspberry ripple meringue recipe a whirl?

Step 4

Pour this custard into six ramekins. Place the ramekins into a tin and pour enough water in to the tin to reach about half way up the ramekins sides.

Step 5

Bake in the oven for 30 minutes, then lift out of the tin and leave to cool. Once cool, place in the fridge for a three hours.

Step 6

Turn the grill on to its highest setting. Sprinkle an even layer of Tate & Lyle Soft Brown Sugar over each ramekin and place them all under the hot grill until the sugar melts and bubbles.

Step 7

Remove from the grill and leave to cool, then return the ramekins to the fridge to chill until the sugar is rock hard.

Ingredients – 5 items

Serving

1

Cream

Double cream

500 ml

Vanilla pod

1
Fairtrade Golden Caster

Fairtrade Tate & Lyle Golden Caster Cane Sugar

100 g

Egg yolks

6
Fairtrade Light Brown Soft

Light soft brown sugar

3 tbsp

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Warm, sticky, chewy... is there anything more you'd ever want from a bake!?

Of course not! And that's why Dark Muscovado is so often our secret ingredient, perfect for adding a rich, treacly taste to the most indulgent puds you can think of.
See? Using different sugars really does make a difference...

Brown Sugar contains molasses, which adds moisture to cookies. So the more you add, the softer and chewier they become! And as a bonus, there'll also be a stronger, caramel flavour.

Caster Sugar on the other hand tends to give a crisper texture. They'll be lighter in colour with a more delicate snap and taste much sweeter than a brown sugar cookie. 

And a mix of both? Well, then you'll end up with an amazing cookie that's both chewy and crisp, with a blend of caramel and sweet flavours!

Which one do you think looks best?
We're changing what 'coming over for a cuppa' means! 

It isn't just milk and two sugars around our house. We're daring to dazzle guests with some fancy frappés and a nice drizzle of our Tate & Lyle Barista Caramel Syrup. 

And there's nothing stopping you from doing the same!
A nice Mother's Day activity for your little bakers! 

We know all the mums out there will be having a really sweet day. But we thought some homemade Mother's Day cakes might make it even sweeter...

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And today we're doing a deep dive into delicious apple tart. (We wish we meant this literally!) 

From its interesting origins to essential secret ingredients, come read our blog to make your next tart tops - link in bio!
Tea and olive oil in a cake... Sounds strange, tastes incredible! 

With a pretty fresh orange topping, this fragrant cake has to be tasted to be believed. A great one to make for Mother's Day later this month... be sure to wash it down with a cup of tea.

Ingredients

2 Large Oranges
225ml Olive Oil
200g Ground Almonds
120g Polenta
1 tsp Baking Powder
3 Large Eggs
200g Tate & Lyle Caster Sugar
Semi Dried Oranges Slices 
Scented Thyme Leaves

Method

Peel one of the oranges removing the pith and chop finely, place in a bowl with the juice, to one side.
Heat the oven to 180c/160c Fan/Gas Mark 4.
Mix the almonds, polenta, baking powder in a bowl.
Whisk the eggs and sugar until pale and fluffy, gradually pour in the olive oil once incorporated fold in the finely chopped orange, mix well and add the dry ingredients.
Pour the cake batter into a greased and lined 23cm round tin. Bake for approx. 55 minutes, use a skewer to test whether the cake is cooked, it should come out clean if it is, if not cook for a further 5-10 minutes.
Cool on a cooling rack.
Slice the other orange finely and place the slices on a baking tray in the oven at 180c fan /Gas mark 6 for 8-10 minutes.
Allow to cool and decorate the cooled cake with the slices and some thyme sprigs.
There's a reason Tate & Lyle is Trusted By The Best. 

Because we're the high-quality cane sugar you can always count on, no matter what the recipe calls for!

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