Creme Brulee
Creme Brulee Recipe
Creme Brulee
Recipe Type: Dessert
Cuisine: French
Author: Caroline Artiss
Prep time: 2 hours 30 mins
Cook time: 45 mins
Total time: 3 hours 15 mins
Serves: 4 large
A classic Creme Brulee is a simple yet very impressive dessert. Learn how to make this perfect sweet treat and knock someones sock’s off!
Ingredients
- 1 ¾ cups double cream 450ml
- ¼ cup full fat milk 50ml
- ¼ cup golden caster sugar 75g
- 1 fat vanilla pod
- 5 egg yolks
- Extra sugar for putting on top
- You will need: 4 big ramekins, blow torch, large baking dish
Instructions
- Preheat oven to Gas 2 / 150 c
- Pour the milk and cream into a heavy based saucepan
- Slice the vanilla pod length ways and scrape out the seeds and add the seeds and pod to the saucepan
- Heat until fairly hot but do not let it boil!
- Take off heat
- In a large heat proof bowl beat the egg yolks and sugar together until it starts to go thick and a paler color
- Slowly pour the cream a little at a time, into the egg yolks and mix together for a couple of minutes
- Pour mixture through a fine sieve into a jug, try and squeeze through all the seeds but discard the pods and any lumps
- Pour the mixture into your ramekins or dish up to about ¾ of the way full
- Place your ramekins into a baking tray with high edges
- Pour hot water into the baking tray, being careful not to let any water splash into the ramekins
- Fill tray with water until it comes to about ½ way up on the ramekins
- Pop into your preheated oven for 45 minutes
- When they are set they should still have a slight wobble in the middle
- Take out of the water and leave to cool
- They can now be chilled in the fridge
- You can make these a day in advance to save some time
- To caramelize the top, sprinkle a teaspoon of golden caster sugar on top, spreading evenly
- Blow torch the sugar until it starts going golden brown
- Be careful not to burn them
- Leave to cool and serve within 2 hours or the sugar will begin to go soft
Notes
If you like a really crunchy brulee top, repeat the caramelizing process twice, add another teaspoon of sugar to the top and blowtorch it again. If you don’t have a blowtorch you can put them under a really hot grill / brolier, but make sure you keep an eye on them so they do not burn!