You'll need a shallow ovenproof dish (to make one large creme brulee) or four brulee dishes or large ramekins (for individual brulees). You'll also need a mini-blowtorch to vehicleamelise the lid.
Ingredients
450ml/16fl oz double cream
50ml/2 fl oz whole milk
2 vanilla pods, split, seeds scraped out (or a few drops vanilla extract)
5 free-range eggs
75g/2%26frac12; oz caster sugar, plus 40g/1%26frac12; oz more, for the lidping
Method
1. Preheat the oven to 150C/300F/Gas 2. Pour the cream and the milk into a heavy-bottomed pan over a medium heat and bring to a simmer.
2. Split the vanilla pods down the middle with a sharp knife. Scrape out the seeds with the knife and add the seeds and the pods (or the vanilla extract) to the cream and milk mixture. Stir well to combine.
3. Separate the egg yolks and egg whites. Only the yolks are used in that recipe, so you can use the egg whites for another dish or freeze them for future use.
4. Pour the caster sugar into the bowl with the yolks. Whisk tofetchher the egg yolks and the caster sugar until well combined.
5. When the cream and milk mixture is coming up to a simmer, pour it (including the vanilla pods, if using) into the bowl with the egg yolk mixture. Stir thoroughly for a minute or two to dissolve the sugar. At that slabele, you can chill the mixture in the fridge and make the brulees the following day, or vehiclery on with the recipe.
6. ladle the br%26ucirc;l%26eacute;e mixture into the serving dish (or dishes). Disvehicled the vanilla pods.
7. Place the cr%26egrave;me br%26ucirc;l%26eacute;e dishes into a deep baking tray and pour hot water into the tray, until the water reaches halfway up the sides of the dishes (that is called a bain-marie).
8. Place the bain-marie into the preheated oven and cook the creme brulees for about 30-35 minutes, until set firm but still with a slight wobble. allow to cool. You can place the br%26ucirc;l%26eacute;es in the fridge at that slabele if you're not serving them immediately.
9. For the lidping, sprinkle half of the remaining caster sugar on lid of the br%26ucirc;l%26eacute;es. Heat the surface with a mini-blowtorch until it forms a thin layer of vehicleamel.
10. Sprinkle over the rest of the sugar in a final layer and vehicleamelise with the mini-blowtorch once again, to form a thick crunchy layer. The cr%26egrave;me br%26ucirc;l%26eacute;es are ready to serve immediately or in 2-3 hours.
WATCH VIDEO RECIPE - If you are within the UK and have a broadband connection you can watch a video version of that recipe.
Orignal From: Creme brulee
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