4th Nov 2014
How To Make Crème Brulée
Wickedly good, deliciously naughty, if you are going for a pud why hold back? Baked in little ramekins, these divine delights tickle the taste buds with silky smoothness whilst the toasty topping adds bite and texture. For a special occasion and to send your guests into raptures, this is the one to make! How many calories? Don’t ask!
For the custard
4 egg yolks (free range eggs make a wonderful yellow custard)
60g caster sugar
250ml double cream
250ml single cream
Few drops of vanilla extract
For the topping:
90g caster sugar
Preheat oven 150c/300f/gas 2 (slightly less for fan ovens.)
Start the crème brulées the day before serving. Blend eggs and caster sugar together. Pour on cream, stir in a few drops of vanilla extract. Strain the custard into 6- 8 ramekin dishes depending on size.
Stand the ramekins in a deep roasting tin and pour hot water carefully around the base of the ramekins to come half way up the sides. (Bain Marie) Bake slowly in the pre-set oven, centre shelf, for about one hour or until the custards are just firm. Cool and refrigerate overnight covered with clingfilm.
About an hour before serving sprinkle a little of the caster sugar reserved for the topping to just cover each custard and heat using a culinary blow torch quite close to the dish. Heat the sugar using circular motion until it melts colours then caramelises to form a toffee coloured crust on the surface. At the dish cools the top will harden and the crème brulée is ready to serve.
Note: A vanilla pod can be used instead of extract for even better flavour. Split the pod lengthways, scrape out the seed paste and add to the cream which should then be gently heated in a saucepan before blending with the eggs. Take care to add the hot cream very slowly using an electric whisk to avoid scrambling the eggs. As the cream is hot already, cooking time can be reduced to 30- 40 minutes.
Left over egg whites make a perfect pavlova to fill with fruit. They may be stored without fear for a few days in a covered container in the fridge.comments powered by Disqus