Find out how to make a classic Creme Brûlée. A simple but effective recipe, and with this step by step guide this should equip you to have it on your next dinner party menu!
- 500m double cream
- 1 vanilla pod
- 100g caster sugar (plus extra for the topping)
- 6 free-range egg yolks
- Punnet of raspberries
1) Preheat the oven to 150C.
2) Cut the vanilla pod lengthways and remove the vanilla seeds. Then chop the pod in half and place in the saucepan with the cream. The vanilla pod will infuse with flavour into the cream as it is heated, giving you an even more intense vanilla flavour & maximum ‘bang for your buck’ out of your vanilla pod, which can be expensive.
3) Bring the cream to the boil (watching this carefully), then reduce the heat and allow the cream to simmer gently for 5 minutes.
4) In a heat proof bowl mix the sugar and egg yolks until they are creamy.
5) Remove the vanilla pod from the cream (the best way to do this can be to strain the cream through a sieve). Then gradually pour the hot cream over the egg and sugar mixture and continuously mix with a balloon whisk until it starts to thicken. This will allow the egg to start cooking.
6) Transfer the mix into a jug (if you are worried about lumps you can strain it at this stage). Divide the raspberries between the ramekins and then pour in the custard mixture intothe ramekins until they are c 2/3 full and the raspberries are submerged.
7) Put the ramekins into a large deep baking tray and pour in hot water to the tray until they are submerged half way.
8) Place the tray into the oven on the middle shelf and bake for 40-45 minutes, until the custards are set, with a slight wobble in the middle.
9) Take the ramekins out of the water and put on the side to cool to room temperature. Then they can be chilled until needed.
10) When they are ready to serve, sprinkle a flat teaspoon of caster sugar evenly, then caramelise with a chefs blowtorch.
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