Crème brûlée
The dessert that needs no introduction – silky smooth, set vanilla custard with a crunchy bitter caramel top. 3 ingredients and so simple to whip up.
Crème brûlée (4/6 portions)
750ml Double cream
1 Vanilla pod
4 Eggs (clarence court, Burford browns)
30g caster sugar
Demerara sugar (for caramelising)
Crack your eggs into a bowl, add the sugar and whisk well.
Put the double cream and vanilla pod (scraped) into a pan and bring to the boil, once it has boiled take off the stove and leave to infuse for 15-20 minutes.
Pour the hot cream over the egg mix in stages.
Strain the finished Crème brûlée mix through a sieve into a baking dish.
Place in a bain marie of boilng water and bake for 30-40 minutes at 130c or until the custard is barely set.
Leave in the fridge to set overnight.
Sprinkle with demerara sugar and caramelise using a blow torch or under a hot grill.
