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    Clementine Brulee

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    Clementine Brulee

    This zesty brûlée takes a while to make, but is well worth the effort

    • Vegetarian
    • Preparation time: 5 minutes plus chilling
    • Cooking time: 25 minutes

    Serves: 2


    • 2 tsp cointreau
    • 3 egg yolks
    • 50 g golden caster sugar
    • 170 ml pot essential Waitrose Double Cream
    • 50 ml full-cream milk
    • 1 vanilla pod, split in half lengthways
    • 2 clementines, peeled and roughly chopped


    1. Place the clementines in the base of 2 ramekins, then sprinkle with the Cointreau and leave to infuse
    2. In a large bowl, beat the yolks and half the sugar until pale. Heat the cream in a small pan with the milk and vanilla. When it just comes to the boil, add to the eggs, stirring steadily. Remove the vanilla pod. Place the bowl over a pan of simmering water for 15-20 minutes, stirring, until thick and creamy.
    3. Pour the custard over the clementines, allow to cool, then refrigerate for at least 2 hours, or overnight, until set.
    4. Just before serving, preheat the grill to very hot. Scatter the remaining sugar over and place under the grill until the sugar has formed a crisp shell. Serve immediately.

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    Drinks recommendation

    Serve the brûlée with Santa Teresa Rhum Orange Liqueur over crushed ice


    Average user rating

    4 stars