Original crème brûlée

By kenzofish

0 shares Share on Facebook Share on Twitter Pin it Share on WhatsApp Share on Google+

Google Ads

Rate this recipe 1.9/5 (39 Votes)

1 Picture

Strawberry and melon crème brulée

White chocolate crème brûlée

Ingredients

500ml/18fl oz double cream
1 vanilla pod
100g/4oz caster sugar (plus extra for the topping)
6 free-range egg yolks

Details

servings 6
Level of difficulty Average
Cost Average budget

Preparation

Step 1

Preheat the oven to 150C/300F/Gas 2. Pour the cream into a saucepan. Split the vanilla pod lengthways and scrape the seeds into the cream.

Step 2

Chop the empty pod into small pieces, and add them to the cream.
Bring the cream to boiling point, then reduce the heat and simmer gently for five minutes.

Step 3

Meanwhile, in a separate bowl, beat the sugar and egg yolks together in a large heatproof bowl until pale and fluffy.

Bring the cream back to boiling point. Pour it over the egg mixture, whisking continuously until thickened - this indicates that the eggs have begun to cook slightly.

Step 4

Strain the mixture through a fine sieve into a large jug, and then use this to fill six ramekins to about two-thirds full.
Place the ramekins into a large roasting tray and pour in enough hot water to come halfway up their outsides. (This is called a bain-marie.)

Step 5

Place the bain-marie onto the centre shelf of the oven and bake for 40-45 minutes, or until the custards are just set but still a bit wobbly in the middle.

Step 6

Remove the ramekins from the water and set aside to cool to room temperature. Chill until needed.

Step 7

When ready to serve, sprinkle one level teaspoon of caster sugar evenly over the surface of each crème brûlée, then caramelise with a chefs' blow-torch.