- Crème Brulee
- Makes 6
- 350ml double cream
- 125ml Milk Whole UHT
- 2 vanilla pod split
- 6 large egg yolks
- 75g caster sugar
- Makes 18
- 1050ml double cream
- 375ml Milk Whole UHT
- 3 vanilla pod split
- 18 large egg yolks
- 225g caster sugar
Crème brûlée
Kevin Kindland
3rd September 2015
Crème brûlée
Crème brûlée also known as burnt cream, crema catalana, or Trinity cream is a dessert consisting of a rich custard base topped with a contrasting layer of hard caramel. It is normally served at room temperature. The custard base is traditionally flavored with vanilla, but can have a variety of other flavorings.
Ingredients
Method
Slit the vanilla pods, scrape out the seeds and mix with the cream. Put the cream, milk and
empty pods into a large saucepan and bring slowly to the boil.
Meanwhile, in a large bowl, beat the yolks with a whisk until smooth and a paler shade of
yellow Preheat the oven to 110° .
When the cream mixture starts to boil and rise, pour it, in stages, onto the yolks, whisking
continuously. Stir in the caster sugar until it has all dissolved. Strain through a fine sieve and
discard the vanilla pods.
Divide the mixture between eight small, round-eared dishes or ramekin dishes, and cook in a
bain-marie in the preheated oven for about 40 minutes or until lightly set.. Allow to cool and
set, then chill in the fridge.
Sprinkle the custards with sugar, then caramelize, either with a hand-held blowtorch, or by
placing under a hot grill
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