Crème Brulée
Intermed..
This creamy baked custard is made all the more special by its caramelised top.
PREP IN
15 MIN
COOK IN
30 MIN
SERVE
6
Crème Brulée
Intermed..
PREP IN
15 MIN
COOK IN
30 MIN
SERVE
6
Introduction
This creamy baked custard is made all the more special by its caramelised top.
Ingredients
- 1 vanilla pod
- 1 litre double cream
- 6 egg yolks
- 90g caster sugar
- 75g brown sugar
- 6 raspberries
- 6 mint leaves
Method
- 1. Preheat the oven to 150ºC/300ºF/gas mark 2.
- 2. Cut the vanilla pod length ways and scrape out the black vanilla seeds
- 3. On a medium heat add the cream to a saucepan with the vanilla seeds and bring to the boil.
- 4. Remove from the hot hob and let the mixture cool for 2 minutes. Whisk together the egg yolks and caster sugar until completely blended.
- 5. Then add to the hot cream. Make sure to keep gently stirring so the mixture doesn’t split.
- 6. Add the mixture to 6 ramekins. Then place the ramekins into a roast tray. Pour boiling water into the roasting tray until it is half way on the ramekin. (this is called a bain-marie or water bath)
- 7. Bake in the oven for 30 minutes or until the mixture has set.
- 8. Sprinkle the brown sugar on top and using a kitchen blow torch blast the top until the sugar caramelises. Alternatively you can place under the grill until the sugar caramelises.
- 9. Then place in the fridge for 30 minutes before serving.
- 10. Garnish each crème brulée with a raspberry and a mint leaf.
