Never one for Gadgets but since getting a kitchen blow torch there is no stopping me and for me blow torch equals Créme Brulee. It is strange but for some reason, a bowl of custard isn’t seen as an appropriate dessert for a grown adult – but scorch the top and give it a French name, and it’s suddenly all sophisticated. Serve with shortbread biscuits.
Makes 2
Ingredients
300 ml double cream
1 vanilla pod
3 egg yolks
15 g caster sugar
1 tablespoon demerara sugar
Method
Preheat the oven to 150C and put 2 small ovenproof ramekins in a baking tin. Pour the cream into a small, heavy-based pan and slit the vanilla pod in half lengthways. Scrape out the seeds and put the pod and the seeds into the pan with the cream. Bring to the boil over a medium-low heat.
Meanwhile put the yolks and caster sugar into a medium-sized heatproof bowl and stir until just combined. When the cream begins to boil, remove the vanilla pod and then pour the cream on to the yolk and sugar mix, stirring constantly to mix.
Divide the mixture between the ramekins and pour cold water into the tin until it comes two-thirds of the way up the ramekins. Bake for about 40 minutes until the custard is set – it should only wobble faintly when shaken. Cool and then chill until cold.
Scatter the tops of the cold brulees with demerara sugar, and use a blowtorch or hot grill to caramelise the tops – if using a grill, you may need to put them back in the fridge for half an hour before serving to cool down again.
Original Recipe The Guardian
Leave a Comment