HOW TO MAKE CRèME BRûLéE
Ingredients
- 450ml/16fl oz double cream
- 50ml/2 fl oz whole milk
- 2 vanilla pods
- split
- seeds scraped out (or a few drops vanilla extract)
- 5 free-range eggs
- 75g/2½ oz caster sugar
- plus 40g/1½ oz more
- for the topping
Directions
- Preheat the oven to 150C/300F/Gas 2. Pour the cream and the milk into a heavy-bottomed pan over a medium heat and bring to a simmer.
- Split the vanilla pods down the middle with a sharp knife. Scrape out the seeds with the knife and add the seeds and the pods (or the vanilla extract) to the cream and milk mixture. Stir well to combine.
- Separate the egg yolks and egg whites. Only the yolks are used in this recipe
- so you can use the egg whites for another dish or freeze them for future use.
- Pour the caster sugar into the bowl with the yolks. Whisk together the egg yolks and the caster sugar until well combined.
- When the cream and milk mixture is coming up to a simmer
- pour it (including the vanilla pods
- if using) into the bowl with the egg yolk mixture. Stir thoroughly for a minute or two to dissolve the sugar. At this stage
- you can chill the mixture in the fridge and make the brulees the following day
- or carry on with the recipe.
- Ladle the brûlée mixture into the serving dish (or dishes). Discard the vanilla pods.
- Place the crème brûlée dishes into a deep baking tray and pour hot water into the tray
- until the water reaches halfway up the sides of the dishes (this is called a bain-marie).
- Place the bain-marie into the preheated oven and cook the creme brulees for about 30-35 minutes
- until set firm but still with a slight wobble. Allow to cool. You can place the brûlées in the fridge at this stage if you're not serving them immediately.
- For the topping
- sprinkle half of the remaining caster sugar on top of the brûlées. Heat the surface with a mini-blowtorch until it forms a thin layer of caramel.
- Sprinkle over the rest of the sugar in a final layer and caramelise with the mini-blowtorch once again
- to form a thick crunchy layer. The crème brûlées are ready to serve immediately or in 2-3 hours.
