Burnt Cream

Crème Brûlée

500ml (18fl oz) Double Cream
100g (4oz) Caster Sugar
6 Egg Yolks
1 Vanilla Pod
Caster Sugar

Pre-heat the oven to 140°C: 275°F: Gas 1.
Place the cream into a saucepan.
Split the vanilla pod lengthways and scrape the seeds and add with the pod to the cream.
Bring to the boiling, lower the heat and simmer gently for five minutes.
Beat the sugar and the egg yolks together in a large bowl until creamy.
Allow the cream to cool slightly.
Pour over the egg mixture, whisking constantly, to ensure that the eggs do not cook and turn into scrambled eggs!
Strain through a fine sieve, discarding the vanilla pod, fill 6 ramekins two thirds full.
Place the ramekins into a large roasting tin, pour in sufficient hot water to come halfway up the sides of the ramekins.
Bake for 25-30 minutes, or until just set and are still a little wobbly in the centre.
Remove from the water and allow to cool to room temperature, then chill in the fridge until ready to serve.
Sprinkle caster sugar over the surface of each of the crèmes.
Either place under a very hot grill or use a blow torch to caramelise the sugar.
Leave to cool for a minutes of minutes, to allow the carmel to set before serving.

Serves: 6

FrenchRecipes

Burnt Cream

Crème Brûlée

French
Recipes