Recipes, re-invented from cooking shows
Crème brûlée (Creme Brulee)
Prep. Time:
Baking Time:
Total Time:
80 minutes
Serves:
Serves 4
word
Ingredients
550 ml heavy cream 6 egg yolks 20 g vanilla powder 70 g caster sugar 4 tbsp Demerara sugar, to caramelize
Method
Preheat the oven to 300ºF.
Put the cream in a pan. Add the vanilla powder and bring the cream to the boil, stirring, then remove from the heat.
Mix together the egg yolks and sugar. Pour into the cream and whisk thoroughly. Sieve the liquid and split evenly between 4 ramekins to 3/4 full.
Put the ramekins into a deep-sided roasting tray and pour in enough hot water to come halfway up the side. Place the tray in the centre of the oven and bake for 40-50 minutes, or until just set and still wobbly.
Remove the ramekins from the water and allow to cool before chilling in the fridge, ideally overnight.
To serve, sprinkle each crème brûlée with a spoonful of demerara sugar to coat the surface evenly. Place under a very hot grill (or blowtorch) for 1 minute, or until caramelized. Allow the sugar to cool slightly and harden before serving
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Instructions
Preheat the oven to 300ºF.
Put the cream in a pan. Add the vanilla powder and bring the cream to the boil, stirring, then remove from the heat.
Mix together the egg yolks and sugar. Pour into the cream and whisk thoroughly. Sieve the liquid and split evenly between 4 ramekins to 3/4 full.
Put the ramekins into a deep-sided roasting tray and pour in enough hot water to come halfway up the side. Place the tray in the centre of the oven and bake for 40-50 minutes, or until just set and still wobbly.
Remove the ramekins from the water and allow to cool before chilling in the fridge, ideally overnight.
To serve, sprinkle each crème brûlée with a spoonful of demerara sugar to coat the surface evenly. Place under a very hot grill (or blowtorch) for 1 minute, or until caramelized. Allow the sugar to cool slightly and harden before serving
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Ingredients
550 ml heavy cream
6 egg yolks
20 g vanilla powder
70 g caster sugar
4 tbsp Demerara sugar, to caramelize
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