Creme Brulée

This is a version of the classic dish which we have found to be foolproof, if such a thing exists! The resulting dish is rich, creamy and smooth, even though it uses only single cream, which is a real bonus for us as we cannot buy fresh double cream!

Serves 4
Oven Temp. 150°C

Ingredients

4 egg yolks
80g caster sugar
140ml milk
350ml single cream
1 vanilla pod
caster sugar to provide the crust

Method

Whisk the egg yolks and caster sugar until smooth.

Split the vanilla pod lengthways and scrape out the seeds, add the seeds to the egg & sugar mixture, then add the milk and cream and combine with a whisk until smooth.

Put into the fridge for at least 2 hours.

Remove from the fridge and divide the liquid, pouring it through a sieve to remove any lumps, between 4 ramekins/brulée dishes.

Place the ramekins into a large roasting tin and create a Bain Marie, by pouring in boiling water into the roasting tin, to a level halfway up the sides of the ramekins.

Carefully put the bain marie into the oven and cook for 1 hour or until the crème is just set.

Remove from the oven and allow to cool in the fridge.

Just before serving lightly coat the top of the crème with the additional sugar, then using a blow torch, if you have one or a very hot grill if you don’t, melt the sugar until a golden brown caramel forms. You need to take care at this point as it is very easy to burn the sugar, which leaves a very bitter taste.

To get a thicker crust repeat the sugar coating and melting process.

Serve cold.