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    Fennel and Honey Creme Brulee

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    Fennel and Honey Creme Brulee

    Guest Chef Gordon Ramsay - Infusing the cream and milk with fennel gives an intriguing twist to a classic pudding.

    • Vegetarian
    • Preparation time: 30 minutes plus 1 hour infusing
    • Cooking time: 25 minutes, plus cooling

    Serves: 6


    • 1 tsp Fennel seeds
    • 350ml Double cream
    • 140ml Whole milk
    • 6 Large egg yolks
    • 90g Caster sugar
    • 1/4 tsp Vanilla extract
    • 1 tbsp Clear honey


    1. Dry-roast the fennel seeds in a hot pan until they are fragrant. Pour the cream and milk into a saucepan and add the roasted fennel seeds. Slowly heat to just below the boiling point. Remove from the heat and leave to infuse for 1 hour. Stand a 1-litre gratin dish or 6 x 150ml ramekins in a roasting tray
    2. Preheat the oven to 140C/gas 1. Reheat the cream mixture. Meanwhile, beat the egg yolks, 60g sugar and the vanilla extract in a bowl with a wooden spoon until evenly blended. Stir the honey into the hot cream and milk; trickle this onto the egg mixture, beating constantly, until well combined.
    3. Strain the mixture through a fine sieve into a large jug, discarding the fennel seeds, then pour into the gratin dish or divide between the ramekins. Pour just-boiled water into the roasting tray to come halfway up the side of the dish or ramekins.
    4. Bake for about 20–25 minutes, until lightly set – to test, gently shake the dish or ramekins. Remove from the tray and cool completely. Chill until ready to serve.
    5. For the brûlée topping, sprinkle the remaining 30g sugar over the custard, then wave a cooks’ blowtorch over the surface until the sugar has caramelised.

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    Drinks recommendation

    Tokaji has wonderful marmalade
    flavours and fresh acidity to complement
    desserts with complex flavours.
    Royal Tokaji Blue Label, Aszu 5 Puttonyos
    2005 Tokaji, Hungary. Bin 20817


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