Creme Brulee recipe

Crème Brulée                                                                      
Ingredients
500ml
double cream
1 vanilla pod
100g caster sugar (plus extra for the topping)
6 egg yolks
Method
1.               
Pre-heat the
oven to 140°C, fan oven 120°C or Gas Mark 1.
Pour the cream into a saucepan.
2.               
Split the
vanilla pod lengthways and scrape the seeds into the cream.
3.               
Chop the empty
pod into bits, and add them to the cream.
4.               
Bring to
boiling point, then lower the heat and simmer gently for five minutes.
5.               
Beat the sugar
and egg yolks together in a large heat-proof bowl until pale and creamy.
6.               
Bring the
cream back to boiling point. Pour it over the egg mixture, whisking all the
time until thickened – this indicates that the eggs have begun to cook
slightly.
7.               
Strain through
a fine sieve into a large jug, and then use this to fill six ramekins about
two-thirds full.
8.               
Place the
ramekins in a large roasting tray and pour in enough hot water to come halfway
up their sides.
9.               
Place on the centre
shelf of the oven and bake for about 30 minutes, or until the custards are just
set and are still a bit wobbly in the middle.
10.          
Remove from
the water and allow to cool to room temperature.
11.          
When ready to
serve, sprinkle one level teaspoon of caster sugar evenly over the surface of
each crème, then caramelise under the grill on a high heat.
12.          
Leave to cool
for a couple of minutes, and then serve.

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