Serves 6 Use ramekins with a 170ml ca­pac­ity

Lift Magazine - - Recipes -

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.

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