As the Great British Bake Off contestants tackle desserts, Bettys' Baking Boys share their recipe for a sumptuous chocolate creme brulee.

  • 40 mins
  • 2-4
  • Easy


  • 250ml double cream
  • 85g dark chocolate (65% cocoa)
  • 2 egg yolks (medium)
  • For the sugar glaze:
  • 50g caster sugar for sprinkling
  • Sprinkle grated white chocolate on top for extra indulgence.


Chris Taylor, Andy Lawson and Will Pemberton are course tutors at Bettys Cookery School in Harrogate.

They share a passion for great food that is honest, full of flavour and made from the finest ingredients.

They are also big fans of The Great British Bake Off. Each week during this series Bettys Baking Boys will share some of their favourite recipes so you can put your own skills to the test.

This week on The Great British Bake Off the contestants are trying their hands at desserts. Bettys Cookery School course tutor Any Lawton has chosen to share his recipe for a popular classic with a twist, Chocolate Crème Brûlée. But don’t panic – it’s not all blow torches and technical wizardry (just a little bit).

Preheat the oven to 160°C (fan assisted).

Place the cream and chocolate pieces together in a heavy based pan and place over a moderate heat. Stir until all the chocolate has melted. Remove from the heat before the mixture begins to simmer. Set aside and allow to cool a little.

Lightly beat the egg yolks, then gradually pour the cream and chocolate mixture into the egg mix whisking continuously until well mixed.

Andy Lawson Bettys Cookery SchoolPass the creme brulee mixture through a sieve to remove any lumps.

Pour into the ramekins and place them in a bain-marie: a roasting tin with enough hot water to come half way up the sides of the ramekins.

Bake in a preheated oven for 10-15 minutes until the mixture has set and a thin skin has formed on top

Remove from the oven and allow the brûlées to set in the bain-marie for about 15 minutes.

Remove from the brûlées from the bain-marie and chill in the fridge overnight.

To glaze – sprinkle the tops of the brûlées with enough caster sugar for an even covering. Place the ramekins on a baking tray under a hot grill until the sugar melts and caramelises. Allow to cool before serving.

TIP: For the best caramel sugar crust, I recommend sprinkling caster sugar from a height over the custard to create a single layer of sugar, then using a blow torch, caramelise the sugar using the blue tip of the flame, then sprinkle another layer of sugar and repeat with the blow torch.

Do this three times in total and you will have a beautiful caramel topping that cracks into golden shards when you tap it with your spoon.

To hone your baking skills at Bettys Cookery School call 01423 814016 or visit for more information about available courses. For calendar of courses click here.

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