Crème Brûlée
A dessert that was first seen in a recipe book in 1691. Crème brûlée, often
referred to as "burnt cream," is a classic and indulgent French dessert known
for its rich, creamy custard base with a caramelised sugar crust top.
4
INGREDIENTS
350ml double cream
125ml milk
1 vanilla pod
100g caster sugar
8 free-range egg yolks
METHOD
Preheat the oven to 120C.
Whisk together the cream, milk, eggs and sugar. Split the vanilla pod lengthways and scrape the seeds into the mixture. Continue whisking until fully combined.
Pour into 4 ramekins and place them in a tray with hot water that comes half way up the ramekins. Cook for 40-45 minutes in the oven until the custards are just set but still a bit wobbly in the middle. Remove the ramekins from the water. Leave to cool down to room temperature. Chill in the fridge until needed.
When ready to serve, sprinkle one level teaspoon of caster sugar evenly over the surface of each crème brûlée. Next caramelise with a chef's blow-torch or put under a very hot grill.
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