CREME BRULEE
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.
Ingredients
- 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
Instructions
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Preheat the oven to 150C.
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In a bowl mix the egg yolks and sugar with a hand whisk until it looks like a pale yellow creamy mix.
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in a sauce pan add the cream and vanilla and heat on a medium heat just until bubbles form around the outside.
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Remove the cream from the heat and add to the yolks a little at a time whilst stirring with a wooden spoon.
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Put four to six ramekins into a roasting dish and pour in the mixture.
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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!
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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.
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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.
