Rooms on Regent's Park - 37 Sussex Place


Rooms on Regent's Park

The perfect venue for conferences, meetings, events and private dining...



Preheat oven to 150 Degrees. Place 6 three quarter capacity ovenproof ramekins into a large roasting pan.

Place the cream and vanilla bean into saucepan over low heat, stir for 5 minutes or until mixture comes to a simmer, don’t boil. Strain through a sieve into a heat proof jug use a small knife to scrape the seeds from the bean into the cream.

Meanwhile use whisk to whisk together egg yolks, sugar and Amaretto in a bowl until well combined.

Whisk hot cream mixture into egg yolk mixture, pour evenly among ramekins. Then pour boiling water into the pan to reach halfway up the sides of the ramekins.

Cook in oven for 30 minutes. Remove ramekins from roasting pan and set aside for 2 hours to cool. Cover with cling wrap and put in fridge for 6 hours to set.

Pre heat grill on high, sprinkle brown sugar over the tops of the brûlée. Place under preheated grill about 6 cm from heat source for 2 to 3 minutes until sugar bubbles and caramelise. Serve immediately.

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