All I can say is Hooray hooray for Creme Brulee. You only have to look at the ingredients list to know it's going to be a belter of recipe. Definitely one where a little goes a long way.
Wibbly, wobbly custard with a crunchy burnt sugar topping this french classic is the perfect way to finish a meal.
- 6 egg yolks
- 100 g sugar
- 2 tsp vanilla extract or a vanilla pod
- 500 ml double cream
- 4 tbsp sugar to caramelise the top
Preheat the oven to 150C.
In a bowl mix the egg yolks and sugar with a hand whisk until it looks like a pale yellow creamy mix.
in a sauce pan add the cream and vanilla and heat on a medium heat just until bubbles form around the outside.
Remove the cream from the heat and add to the yolks a little at a time whilst stirring with a wooden spoon.
Put four to six ramekins into a roasting dish and pour in the mixture.
Add hot water into the bottom of the roasting pan until it fills halfway up the ramekins. Be careful not to get any water in the brulee mix!
Bake for 30 to 35 minutes then carefully remove from the oven and take out the ramekins. Let them cool for two hours or overnight in the fridge.
Before you are ready to serve add a layer of sugar over the top and scorch with a torch to get that lovely hard crack on the surface.