Saturday, 26 April 2014

CLASSIC Crème Brûlée (V)


Crème brûlée is a dessert that is deliciously decadent and easy to make. I always assumed it would be difficult, but it is not, so go ahead and give it a try. Crème brûlée consists of a rich custard base topped with a thin layer of caramel. The custard base is traditionally flavoured with vanilla, but can also be flavoured with lemon or orange zest, or why not try adding a little of one of your favourite liqueurs!


500ml Double cream
5 Egg Yolks
1 Vanilla Pod, split in half lenghtways
50g Caster Sugar
8 tsps Granulated Sugar

Serves 4


Place the cream in a saucepan and add the vanilla pod. Heat the cream over a low heat until just simmering, remove from the heat and set aside and allow to infuse for up to 1 hour.

Preheat oven to 140C/Gas Mark 1. Whisk the egg yolks and caster sugar together in a bowl until well combined. Remove vanilla pod from the cream, and use the tip of a sharp knife to scrape the vanilla seeds into the cream. Whisk the cream well into the egg mixture.

Pour the mixture evenly into 4 individual ramekins (or alternatively into 1 large oven proof dish), place in a roasting tin and fill with boiling water until it comes about half way up the sides of the ramekins. Bake in the oven for 40 minutes, or until just set. Remove from the roasting tin and allow to cool, then chill in the fridge.


Preheat the grill to its highest setting (or alternatively use a mini blowtorch). Sprinkle about 2 tsp of granulated sugar evenly over each Crème brûlée and grill until the sugar caramelizes. Chill until required and Enjoy!!

No comments:

Post a Comment