A simple, easy, cheat’s version of the classic French creme brûlée using Jel-it-in. All the creamy flavour, without the eggs and half the trouble!

15 min + chilling


  1. 3 cups (750ml) full cream milk
  2. 1 tbsp vanilla custard powder
  3. 1/4 cup (55g) caster sugar
  4. 1/2 tsp Queen Organic Vanilla Bean Paste
  5. 1/2 sachet Queen Jel-it-in
  6. caster sugar for caramelising


  1. Step 1

    Lightly oil 4 ramekins.

  2. Step 2

    Dissolve Queen Jel-it-in 1/2 a cup of the cold milk.

  3. Step 3

    Dissolve the custard powder in another 1/2 a cup of the cold milk.

  4. Step 4

    Pour both mixtures into a small saucepan with the rest of the ingredients.

  5. Step 5

    Heat, stirring, over low heat until the sugar dissolves. Continue to heat, stirring, until the mixture starts to bubble.

  6. Step 6

    Divide it between the ramekins and leave to sit until it reaches room temperature then refrigerate for at least 3 hours.

  7. Step 7

    Sprinkle the top of each ramekin with a teaspoon of caster sugar and then use a blow-torch to melt the sugar on top and form a toffee crust. Serve immediately

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