Crème Brûlée

A really good Brûlée is to die for! It should have a smooth set consistency with a nice layer of caramelized sugar on top to crack when you break into it.


8          Egg yolks

110g    Caster sugar

2          Vanilla pods, split

750ml  Double cream

250ml  Milk

55g      Demerara sugar

Preparation and cooking

Preheat the oven to 140°C.   Place the egg yolks and caster sugar in a bowl and add the vanilla seeds and pods. Using a whisk, gently combine the mixture, then slowly stir in the cream and milk.

Pass the mix through a sieve and divide between six small ovenproof dishes or ramekins (about 9cm in diameter and 2.5cm deep). Place in the oven and cook for about 1½ – 2 hours until set on the top. To check, move the dish and if the cream mixture still ripples, it’s not cooked. (But over-cooking will cause the brûlée to crack on the top once cooked, so be careful).

Remove from the oven and place in the fridge until set; normally at least an hour.

Dust the surface with the Demerara sugar (or caster sugar) and grill until golden brown, or use a blowtorch to caramelize the sugar. Serve immediately.


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