Creme Brulee

My absolute favorite thing ever. I have eaten three of these in the last 24 hours, since making them and am really trying to stop myself from eating the last. It’s surprisingly easy to make and doesn’t really take too much time.

For the creme brulee:

  • 290ml cream
  • 1 vanilla pod, or some vanilla bean paste, or 1tsp vanilla essence
  • 4 egg yolks
  • 1-2tbsps castor sugar

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Heat the cream with the vanilla pod if using one to scalding point. This is just below boiling point, when small bubbles form in the pan.

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Allow to stand for 10 minutes and then scrape the tiny seeds from the vanilla pod into it. If you are using vanilla bean paste like I did, this would be the point you add it in.

Preheat the oven to 170C. Prepare a warm bain-marie.

Mix the egg yolks and sugar in a bowl, then slowly stir in the cream.

If you are using vanilla essence, add it now.

Sieve the mixture into a jug and then pour into 1 large dish or four small ramekins, I chose the latter. Place it in the bain-marie.

Place in the oven for 20-25 minutes, until just wobbly and a skin forms on the top.

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Allow it to cool and then leave in the fridge overnight to allow a skin to form to support the sugar.

To brulee the custard, you can use a domestic grill or a blow torch.

For the grill:

  • Preheat the grill to the highest setting.
  • Dredge the custard with sugar and wipe off any excess from the rim.
  • Place it on a baking tray on the highest possible level in the oven, and set the oven so that only the top coil is on.
  • When the sugar is a beautiful golden caramel, remove and cool.

For the blow-torch:

  • Dredge the custard with sugar.

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  • Use a blow-torch in a sweeping motion across the sugar from a distance so that the sugar doesn’t burn (mine did anyway). This could take several minutes.

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  • Allow to cool.

Then dig in!

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