Cegin S4C

  • Dan ap Geraint

    Dan ap Geraint

    calendar Wednesday, 18 May 2022

  • Bara brith crème brulee


    • 500ml x double cream
    • 150g x caster sugar
    • 1 x vanilla pod
    • 5 x egg yolks
    • 1 x bara brith
    • 50g x caster sugar to dust


    1. Preheat the oven to 120c
    2. Combine the cream, sugar, vanilla and egg yolk in a large bowl. Mix well.
    3. Cut the bara brith into small cubes, then place a little in each ramekin or small bowl.
    4. Pour the cream mixture over the bara brith until the bowls are ¾ full.
    5. Leave to sit for 30 mins to allow the bara brith to soak up some of the liquid.
    6. Place the small bowls into a deep dish, then add water to the bottom of the dish to create a bain marie.
    7. Bake for 30 mins until set.
    8. Once cooked and firm, set aside to cool in the fridge.
    9. To serve, dust with a little caster sugar and caramelise using a blow torch or a hot grill.

    Recipe by Dan ap Geraint, originally featured on Prynhawn Da.

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