INDIVIDUAL SERVE CREME BRÛLÉE
Serves 6 Use ramekins with a 170ml capacity
You know the best thing about creme brûlée apart from being downright delectable? It’s gotta be its simplicity. Just four basic ingredients and you can make them days ahead which may just qualify them as my new favourite dinner party dessert.
Leave the topping until 5 minutes before serving. If you don’t have a blow torch (adults only please!) they’re available quite cheaply in kitchen stores and look very impressive in front of your friends. Otherwise you can finish the topping under the grill. Put the ramekins into a baking dish with cold water & ice, top with sugar and grill on the hottest setting until caramelised. Make sure you watch them closely so they don’t burn!
• 600ml thick cream
• 1 vanilla pod
• 6 egg yolks
• 1/4 cup caster sugar
• 2 tsp caster sugar per serving for topping
Pre-heat oven to 160C or 140C if fan forced.
Split the vanilla pod, scrape out the seeds & put cream, seeds & pod into a saucepan. Bring to boil slowly then take off heat. Remove vanilla pod & throw away.
While the cream is heating, beat egg yolks with the sugar using a whisk until combined.
Slowly add the warm cream to the egg mixture using a ladle, whisking continuously.
Pour into a large jug through a sieve, remove any bubbles from the surface with a spoon.
Pour mixture into your ramekins evenly.
Gently pop the ramekins into a deep baking dish and have your handy assistant fill the baking dish with boiling water from the kettle to come up to the half way mark of the ramekins. (Saves you carrying a heavy baking dish filled with boiling water to the oven!).
Bake for 20-25 minutes max. They may look underdone but will set further in the fridge. You want them set lightly with a wobble in the middle like jelly.
Cover with tin foil and put in the fridge to cool for at least 4 hours.
To serve, spread 2 tsp of caster sugar on each brûlée and blow torch until caramelised.