Crème Brulee
Brulees can be made the day before- and sugared/caramalised just before serving.
Preparation time: 15 minutes Quantity: Serves 4 Cooking time: 30 minutes
Ingredients
1 oz/ 30g tablespoons caster sugar
1 vanilla pod or/ 1/4 teaspoon vanilla extract
6 fl oz double cream
6 fl oz full fat milk
6 egg yolks
soft brown sugar for top – 1/2 tablespoon per Brulee
Method
- Bring the cream and milk to the boil with the vanilla. simmer till eggs are ready.
- Beat together the yolks and the sugar in a bowl until lighter, pale and frothy
- Add to the boiled cream and milk
- Stir in and turn down the heat to a gentle simmer for 1 minute only
- Pour in to 4 ramekins or appropriate dishes
- Stand these in a Bain Marie/ a dish filled with water with a piece of cardboard at the bottom- Brulee mixes sat on top- water should come 1/2 way up
- Slow cook in a preheated oven (gas 2/3) for 20 –30 minutes until the Brulee has set, don’t worry middles will be slightly wobbly in the centre
- Cool
- Sprinkle on the soft brown sugar , evenly – either grill till brown and bubbling or blow torch
- Serve