Recipe for Perfect Crème Brulee!
This is a great dinner party dish as you can make the custards the evening before you have people round, and after the main course, just strut your fancy stuff with the blowtorch, impressing your friends with your culinary expertise!!
Ingredients
500ml/18fl oz double cream
1 vanilla pod
100g/4oz caster sugar & a little bit more for the top
6 egg yolks
Method
1. Pre-heat the oven to 140C/275F/Gas 1.
2. Pour the cream into a saucepan. Split the vanilla pod lengthways and scrape the seeds into the cream.
3. Chop the empty pod into small pieces, and add them to the cream.
4. Bring the cream to the boil , then lower the heat and simmer gently for five minutes.
5. Beat the sugar and egg yolks together in a large heat-proof bowl until pale and creamy.
6. Bring the cream back to boiling point. Pour it over the egg mixture, whisking all the time until thickened.
7. Strain the mixture through a fine sieve into a large jug, and then use this to fill six ramekins about two-thirds full.
8. Place the ramekins in a large roasting tray and pour in enough hot water to come halfway up their sides.
9. Put the tray on the centre shelf of the oven and bake for about 30 minutes, or until the custard is just set but still a bit wobbly in the middle.
10. Remove from the water and allow to cool to room temperature.
11. When ready to serve, sprinkle a level teaspoon of caster sugar evenly over the surface of each créme, then caramelise with a mini blowtorch (from cookingmarvellous.co.uk)
12. Leave to cool for a couple of min
Serve with a flourish and enjoy!! |
