Créme Brulée
- Preparation and cooking time
- Total time
- Easy
- Serves 6
Ingredients
- 500ml/18fl oz double cream
- 1 vanilla pod
100g/4oz caster sugar (plus extra for the topping)
- 6 free-range egg yolk
Method
- STEP 1Preheat the oven to 150C/300F/Gas 2
- STEP 2Pour the cream into a saucepan. Split the vanilla pod lengthways and scrape the seeds into the cream
- STEP 3Chop the empty pod into small pieces, and add them to the cream.
- STEP 4Bring the cream to boiling point, then reduce the heat and simmer gently for five minutes.
- STEP 5Meanwhile, in a separate bowl, beat the sugar and egg yolks together in a large heatproof bowl until pale and fluffy.
- STEP 6Bring the cream back to boiling point. Pour it over the egg mixture,
- STEP 7whisking continuously until thickened - this indicates that the eggs have begun to cook slightly
- STEP 8Strain the mixture through a fine sieve into a large jug, and then use this to fill six ramekins to about two-thirds full.
- STEP 9Place the ramekins into a large roasting tray and pour in enough hot
- STEP 10water to come halfway up their outsides. (This is called a
- STEP 11bain-marie.
- STEP 12Place the bain-marie onto the centre shelf of the oven and bake for
- STEP 1340-45 minutes, or until the custards are just set but still a bit wobbly in the middle
- STEP 14Remove the ramekins from the water and set aside to cool to room temperature. Chill until needed
- STEP 15When ready to serve, sprinkle one level teaspoon of caster sugar
- STEP 16evenly over the surface of each crème brûlée, then caramelise with
- STEP 17a chefs' blow-torch.
- STEP 1812. Set aside to cool for a couple of minutes, then serve