Crème BrûléeCourse: DessertCuisine: FrenchDifficulty: Medium
Crème brûlée or the French interpretation “Burnt Cream” is a dessert consisting of a rich custard base topped with a layer of caramelized sugar.
A true Creme Brulee wil be topped with Demerara Sugar
The original and The Best
300 ml double cream
1 vanilla pod
3 egg yolks
15 g caster sugar
1 tbsp demerara sugar
- Preheat the oven ready at 150C and place 2 small ovenproof ramekins in a deep baking tin.
- Pour the cream into a heavy-based pan and split the vanilla pod in half lengthways.
- Scrape out the seeds with the back of the knife and put the pod and the seeds into the pan with the cream. Slowly bring to the boil over a medium-low heat.
- Place the yolks and caster sugar into a medium-sized heatproof bowl and whisk until just combined.
- When the cream begins to boil, remove the vanilla pod and pour the cream on to the egg yolk and sugar mix, whisking constantly to create a thick creamy mix.
- Divide the mixture between the ramekins and fill the baking tin with water to about 2/3 of the way up the ramekins.
- Place into the oven and bake for about 40 minutes until the custard is set, there should be slight movement within the cremes when shaken.
- When cool place in the refrigerator to go cold.
- Just before serving, scatter the tops of the cold brulees with the demerara sugar,( you can use Castor sugar here for a smoother finish, but with demerara sugar, you get a much crunchier finish) and you can then use a Kitchen Blowtorch. or hot grill to caramelise the tops, the choice is yours, but if using a grill, you may need to put them back in the fridge for no more than half an hour before serving to cool down again.