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Creme brulee
This classic French dessert is a smooth, rich and creamy end to a meal.
ingredients
8 egg yolks
50g sugar
600ml cream
1 vanilla pod
caster sugar
method
Mix yolks and sugar together.
Bring cream and vanilla pod to the boil. Remove the pod and scrapes its insides into the cream. Now mix the cream into the yolks and sugar.
Transfer back into the saucepan and cook until the moisture coats the back of the spoon. Be careful not to curdle the mixture.
Divide the mixture into 6 (7.5cm) ramekins or moulds. Sit these in a roasting tin and add warm water until it comes three-quarters up the sides of the ramekins. Cook in a pre-heated oven (180C) for 12 minutes. Remove from the oven and allow to cool.
Refrigerate until ready.
To finish the brulees, sprinkle them liberally with caster sugar. If you have a blow torch, use that to brown the sugar. If not, brown the sugar under a pre-heated grill, having the ramekins as close as possible to the heat. The top should be hard and when cracked with the spoon will give a wonderful contrast to the creamy bottom.
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