Creme Brulee
Ingredients
800ml cream
1 vanilla pod, split
8 egg yolks
6 tablespoons caster sugar
extra caster sugar to 'burn'
Description
'Creme brulee' translates to 'burnt cream' which doesn't sound very good but this is a fantastic dessert. It's best made a day ahead and finished by 'burning' the tops just before your guests are due to arrive.
Method
Preheat oven to 150C. Put eight 150ml-capacity ramekins or one 1.2 litre-capacity oven proof dish in a roasting tray.
Heat the cream and vanilla pod in a small saucepan to near boiling.
Meanwhile, whisk the egg yolks and sugar together until pale, light and creamy. Slowly pour the hot cream in a steady stream into the egg and sugar mix. Whisk quickly to prevent curdling and to avoid lumps forming.
Pour the custard mixture into prepared ramekins or dish. Pour boiling water into the roasting tray so that the water level comes two-thirds of the way up the sides of the ramekins or dish.
Bake for 30-40 minutes until the custards have set. Remove ramekins from roasting tray and allow to cool.
To serve, sprinkle caster sugar over the top in a thin layer and place under a very hot grill. Watch carefully until the sugar melts, then just begins to bubble and burn. Refrigerate for 30 minutes or until chilled and ready to serve.
Categories
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