Creme Brulee

Creme Brulee

Creme Brulee Recipe

Creme Brulee Recipe

Creme Brulee 

Recipe Type: Dessert

Cuisine: French

Author: Caroline Artiss

Prep time: 2 hours 30 mins

Cook time: 45 mins

Total time: 3 hours 15 mins

Serves: 4 large

A classic Creme Brulee is a simple yet very impressive dessert. Learn how to make this perfect sweet treat and knock someones sock’s off!

Ingredients

  • 1 ¾ cups double cream 450ml
  • ¼ cup full fat milk 50ml
  • ¼ cup golden caster sugar 75g
  • 1 fat vanilla pod
  • 5 egg yolks
  • Extra sugar for putting on top
  •  
  • You will need: 4 big ramekins, blow torch, large baking dish

Instructions

  1. Preheat oven to Gas 2 / 150 c
  2. Pour the milk and cream into a heavy based saucepan
  3. Slice the vanilla pod length ways and scrape out the seeds and add the seeds and pod to the saucepan
  4. Heat until fairly hot but do not let it boil!
  5. Take off heat
  6. In a large heat proof bowl beat the egg yolks and sugar together until it starts to go thick and a paler color
  7. Slowly pour the cream a little at a time, into the egg yolks and mix together for a couple of minutes
  8. Pour mixture through a fine sieve into a jug, try and squeeze through all the seeds but discard the pods and any lumps
  9. Pour the mixture into your ramekins or dish up to about ¾ of the way full
  10. Place your ramekins into a baking tray with high edges
  11. Pour hot water into the baking tray, being careful not to let any water splash into the ramekins
  12. Fill tray with water until it comes to about ½ way up on the ramekins
  13. Pop into your preheated oven for 45 minutes
  14. When they are set they should still have a slight wobble in the middle
  15. Take out of the water and leave to cool
  16. They can now be chilled in the fridge
  17. You can make these a day in advance to save some time
  18. To caramelize the top, sprinkle a teaspoon of golden caster sugar on top, spreading evenly
  19. Blow torch the sugar until it starts going golden brown
  20. Be careful not to burn them
  21. Leave to cool and serve within 2 hours or the sugar will begin to go soft

Notes

If you like a really crunchy brulee top, repeat the caramelizing process twice, add another teaspoon of sugar to the top and blowtorch it again. If you don’t have a blowtorch you can put them under a really hot grill / brolier, but make sure you keep an eye on them so they do not burn!

Spaghetti Alla Carbonara

Spaghetti Alla Carbonara

Crispy Belly Pork and Sweet Soy Dipping Sauce

Crispy Belly Pork and Sweet Soy Dipping Sauce