6.3.6 Creme Brulee

Ingredients

Instructions

1. Pour cream into medium pan and add milk.
2. Split vanilla pod lengthways into to and scrape out the seeds. Drop seeds and pods into the milk/cream mixture.
3. Put egg yolks and sugar in a bowl and whisk until paler in colour and a bit fluffy.
4. Put the pan with cream on a medium heat and bring almost to boil. As soon as you see bubbles appear around the edges, take the pan off the heat.
5. Pour the hot cream into the beaten egg yolks, stirring with a wire whisk as you do so and scraping out the seeds from the pan.
6. Set a fine sieve over a large wide jug or bowl and pour foam that is sitting on the top of the liquid (this will be several spoonfuls) and discard. Give mixture a stir.
7. Pour in enough hot water into a roaster tin such that the water comes about 1.5 cm up the sides of the ramekins (at least 7.5 cm deep). Pour the hot cream into the ramekins.
8. Put them in the oven and cover with a baking sheet, leaving a small gap at one side to allow air to circulate.
9. Bake for 30 min to 35 min until the mixture is softly set.
10. Remove the ramekins and set them onto a wire rack to cool for a couple of minutes before putting them into the fridge to completely cool.
11. When ready to serve, sprinkle 11 ∕ 2 tsp of brown sugar on the top, then put them under the grill until sugar is caramelised.

Notes: