Pete Goffe-Wood

Crème brûlée




When this dessert is prepared perfectly is has no equal. It is a simple dessert; but breaking through that caramel disc into the soft silky custard is one of lifes small pleasures. I am not a fan of the myriad of flavoured brulees around – if it ain’t broke don’t fix it! Call me old fashioned but the concept of trying to better perfection is completely lost on me.

Wine notes

I don’t like to have any distractions while in the raptures of eating brûlée so I am not quite sure what to suggest.


500ml/2 cups cream
5 egg yolks
180g/ ¾ cups sugar
1 vanilla pod scraped


Bring the cream & scraped vanilla pod to the boil, and then remove from heat to infuse slightly. In a separate bowl combine the yolks and sugar and beat until creamy. Carefully pour the cream onto the eggs and mix thoroughly.
Pour into ramekins and bake in a water bath (au bain marie) in the oven at 150°C for aprox 20 min or until just set.
Leave them to cool down before placing them in the refrigerator to chill. For best results leave overnight.
To serve, sprinkle with castor sugar and caramelize with a blowtorch or just beneath the oven’s upper grill.
There is a big debate as to whether to brûlée should be served immediately after being brûléed or put back in the fridge for a few minutes in order for the top of the custard to cool – I will leave it to you to decide…