Creme Brulee

Ingredients

Crème Brulee Serves 8

850ml Double Cream

200ml Milk

1x Vanilla Pod

10 Egg Yolks

250g Sugar

80g Berries of choice for garnish

 

Topping

25g Icing Sugar

 

 

Method

Heat the oven to 180C/160C fan/gas 4. Sit four 175ml ramekins in a deep roasting tin at least 7.5cm deep (or a large deep cake tin) that will enable a baking tray to sit well above the ramekins when laid across the top of the tin

Pour the double cream and milk into a pan and bring up to a slow boil whisking occasionally.

Lay the vanilla pod on a board and slice lengthways through the middle with a sharp knife to split it in two. Use the tip of the knife to scrape out all the tiny seeds into the cream mixture. Drop the vanilla pod in as well, and set aside.

Put the egg yolks and sugar in a mixing bowl and whisk for 3 minutes until paler in colour and a bit fluffy.

Pour the warm cream mix into the beaten egg yolks, stirring with a wire whisk as you do so, and scraping out the seeds from the pan.

Set a fine sieve over a large wide jug or bowl and pour the hot mixture through to strain it, encouraging any stray vanilla seeds through at the end.

Using a big spoon, scoop off all the pale foam that is sitting on the top of the liquid (this will be several spoonfuls) and discard. Give the mixture a stir.

Pour in enough hot water (from the tap) into the roasting tin to come about 1.5cm up the sides of the ramekins. Pour the hot cream mix into the ramekins so you fill them up right to the top – it’s easier to spoon in the last little bit.

Put them in the oven and lay a baking sheet over the top of the tin so it sits well above the ramekins and completely covers them, but not the whole tin, leaving a small gap at one side to allow air to circulate.

Cook for 30-35 mins until the mixture is softly set. To check, gently sway the roasting tin and if the Crème Brulee are ready, they will wobble a bit like a jelly in the middle. Don’t let them get too firm.

Lift the ramekins out of the roasting tin with oven gloves and set them on a wire rack to cool for a couple of minutes only, then put in the fridge to cool completely. This can be done overnight without affecting the texture.

When ready to serve, wipe round the top edge of the dishes, sprinkle 1½ tsp of caster sugar over each ramekin and spread it out with the back of a spoon to completely cover.

Spray with a little water using a fine spray (the sort you buy in a craft shop) to just dampen the sugar – then use a blow torch to caramelise it. Hold the flame just above the sugar and keep moving it round and round until caramelised.

Once the Brulee is caramelised decorate with your own garnish