Crème Brûlée Recipe

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Crème Brûlée Recipe

Crème Brûlée

Crème Brûlée. Just before serving, sprinkle the tops with white granulated sugar and shake off the excess. Place under broiler til caramelized or use a propane torch to burn the tops. Part of the fun of Creme Brulee comes from the crispiness of the burnt top compared to the creaminess of the custard.

Ingredients

Prepare 4 of free range egg yolks
Prepare 1 of vanilla pod
Prepare 70 g of caster sugar
Prepare 350 ml of double cream
Prepare A few of teaspoons Demerara sugar

Steps

Preheat the oven to 150°C fan assisted.
Pour the cream into a saucepan.
Split the vanilla pod lengthways and scrape the seeds into the cream.
Bring the cream to boiling point and then simmer for about 5 minutes.
In another bowl beat the yolks and the sugar together until light and fluffy.
Bring the cream back to boiling point and then whisk into the egg mixture until it thickens.
Strain the mixture into a jug through a fine sieve.
Place the ramekins into a roasting tray and then fill them with the cream mixture.
Pour boiling water into the roasting tray until it reaches half way up the ramekins (this is known as Bain-marie).
Place the tray on the middle shelf in the oven and bake for about 35-40 minutes until they are just set and still have a little wobble.
Remove from the oven and let them cool at room temperature and then refrigerate until needed.
Just before serving, sprinkle with Demerara sugar and using a blow torch caramelise the top (you can use the oven grill to brown them if you don’t have a blow torch).
Leave to cool for a few minutes before serving, so that the sugar hardens.

Craig Lee for The New York Times Five simple ingredients – cream, vanilla, salt, eggs and sugar – make for an exquisitely rich and elegant dessert. Most crème brûlée recipes require the use of a small. It's even fun to say, even if it is a pain in the neck to type. I've loved it for a very, very, very long time. I included this crème brûlée recipe in my cookbook, and had planned for it to remain one of the cookbook-only recipes in there.

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