Crème Brûlée with Fresh Doughnuts & Pomegranate

DessertServes 4

Dive into something deliciously decedent with this indulgent pudding recipe from the team at the award winning Shibden Mill Inn in West Yorkshire.  Complete with homemade doughnuts and a sprinkling of fresh pomegranate seeds, this pud is sure to impress.  




500ml Double cream

100g Sugar

6 Egg yolks

Vanilla pod

Doughnuts (Starter)

60g milk

5g yeast

40g plain flour

1 tbsp Vanilla essence


75g Flour

20g Caster


25g Butter(melted)

1 egg (beaten)


  1. For the brûlée whisk the egg yolk, sugar & vanilla together in a bowl and then stir in the double cream. Pour into ramekins & cook at 110°c for 1 hour.
  2. For the doughnuts, start by mixing the milk, yeast, 40g of plain flour and vanilla together and leave to ferment for 40-50 minutes by which time the mix should have doubled in volume
  3. Mix with the rest of the ingredients and proof again for 40 minutes.
  4. Roll the dough out and cut into discs. Fry in rapeseed oil at 150°c for 5 minutes, then turn each one over and cook for a further 5 minutes.
  5. Cool on a cooling rack before rolling in caster sugar.
  6. To serve, glaze the brûlée with caster sugar and a blowtorch before adding a sprinkling of pomegranate seeds. Warm the doughnuts in an oven for a couple of minutes before serving alongside.