Creme Brûlée… By Lucy Simmons
August 15, 2015
A true classic, Creme Brûlée soft baked vanilla custard hidden under a shard of caramelised burnt sugar...........
- Prep: 30 mins
- Cook: 40 mins
- Yields: 6 Small
1. Pre-heat the oven to 140C/120C fan/gas 1. Split the vanilla pod lengthways scraping out the seeds, place the pod and seeds into a medium saucepan with the milk and cream. Gently heat until it reaches boiling point, stirring regularly. Turn off the heat, cover and leave for 10 minutes.
2. Place the egg yolks in a bowl with 3tbsp of sugar and whisk until pale a thick, add the vanilla extract. Slowly pour the hot vanilla infused cream mixture into the egg mixture, continue to whisk. Using a ladle or spoon remove any airy froth on top of the mixture.
3. Place 6 small ramekins in a shallow roasting tin and pour the custard into a pouring jug, it's easier to transfer into the ramekins. Pour the mixture into the ramekins filling to the top. Pour boiling water into the roasting tin until it reaches half way up the ramekins, placing on the lowest shelf of the oven, cook for 35 minutes or until set. Remove from the oven then leave at room temperature to set completely, then chill.
4. Sprinkle the brûlée with a even layer of sugar and caramelise with a blowtorch. If you don't have a blowtorch place the creme brûlées under a very hot grill until they reach a nice amber colour. Leave to cool and harden, serve within 2 hours. Enjoy.