• 500 ml whole milk
  • 500 ml pouring double cream
  • 1 vanilla pod
  • 10 egg yolks
  • 120 g sugar
  • 4 tsp brown sugar (cassonnade)
  • leftover christmas pudding (crumbled)


  • Begin by heating your oven to 100°C. Pour the milk, cream and vanilla into a saucepan, bring to the boil. Remove from heat and allow to sit for 10 minutes until the vanilla is well infused.
  • Add the sugar to the egg yolks and whisk in immediately and thoroughly. When this is done, add the milk and cream mixture to this and whisk in but not vigourously in order to avoid foaming.
  • Strain through a “chinois” if necessary. Add a little of the crumbled christmas pudding either to this mixture or individually into each of your ramequins.
  • Pour the creme brulee mixture into each of your ramequins and then place in the oven for 45 minutes at 100°C. Keep an eye on them making sure that they do not boil in the oven and lower the temperature if necessary.
  • When ready to serve, sprinkle the cassonnnade on top and caramelise this by placing under the grill.
  • A creme brulee may be served immediately hot and caramelised or chilled in the fridge and caramelised only when serving.
  • Tip: when heating the milk you could also add some orange zest to flavour the final result though this is probably redundant given the fruit content of Christmas pudding.