Creme Brulee
Creamy silky custard topped with crunchy caramelised sugar
Servings 4
Ingredients
- 400 ml Double Cream
- 4 Egg Yolks
- 4 Tablespoons Sugar
- Teaspoon Vanilla Extract
- 4 Teaspoons of Sugar for caramelizing
- Pinch of Salt
Instructions
- Separate egg yolks into a bowl with the sugar and salt and beat until sugar has dissolved and the mixture is pale and creamy
- Place cream in a saucepan and heat over medium-high heat until bubbles appear around the edge of the cream, then remove from the heat
- Add a small amount of the hot cream to the yolk mixture then whisk to temper the eggs. Add the rest of the mixture then whisk gently till combined.
- Add vanilla and whisk together gently
- Pour mixture into ramekins and place in a deep baking tray. Fill up with hot water to the middle of the ramekins.
- Place the tray in the oven at 160°C to bake
- After around 35 minutes, and when puddings have a slight wobble in the centre but set, remove from the oven.
- Place in the fridge and leave to cool completely for around 2 hours
- When ready to serve, evenly spread 1 teaspoon of sugar on top of each pudding, and caramelize using a chefs blow torch, or alternatively under the grill of the oven, and serve within one hour