166
Classic crème brulée
Serves 6
Ingredients:
570 ml (1 pint) double cream
6 egg yolks
125 g (4
1
/
2
oz) caster sugar
A few drops of vanilla essence
Golden caster sugar
Method:
1. Pour the double cream and a few drops of
vanilla essence into a saucepan. Gently bring
the cream to a simmer, stirring constantly.
Remove from the heat.
2. Meanwhile, in a separate bowl whisk the
eggs and sugar together until the mixture
becomes slightly pale in colour.
3. Gradually add the egg mixture to the cream,
whisking continuously to avoid any lumps
forming and pour into six lightly greased
ramekin dishes.
4. Place the ramekins on a wire rack shelf
position 5. Bake in the oven for 30 minutes
at 90°C until set. Allow to cool, and then
refrigerate.
5. Sprinkle the top with a thin layer of
golden caster sugar. Use a blow torch or pre-
heat the grill to 200°C, and grill for 2–4
minutes until the top is caramelised. Serve
immediately.
Tip
Alternatives
Layer the bottom of the ramekins
with fresh raspberries and bake as
before.
Add 4 tbsp of Miele espresso
(2 tsp coffee powder) to the cream
and bake as before.
