Crème Brûlée

Friday - - Recipe Cards -

Prep time: 5 mins Cook­ing time: 45 mins Chill­ing time: overnight Serves 4-6

4 ex­tra-large egg yolks 125ml caster su­gar, plus ex­tra for top layer 500ml cream 5ml vanilla essence

METHOD

1 Pre­heat oven to 150°C. Whisk egg yolks and caster su­gar to­gether in a bowl un­til light and creamy.

2 Warm cream in a pan over low heat un­til just be­low boil­ing point. Pour a lit­tle warm cream into egg mix­ture and stir un­til smooth.

3 Pour mix­ture back into pan over low heat and stir con­tin­u­ously un­til cus­tard is thick enough to coat back of a spoon. Don’t let it boil.

4 Re­move from heat and stir in vanilla. Di­vide mix­ture be­tween 4 to 6 ramekins. Place ramekins in a roast­ing tin and fill tin with a shal­low layer of warm wa­ter. Bake for 30-35 min­utes. Cool to room tem­per­a­ture and chill overnight.

5 Sprin­kle caster su­gar over each ramekin of set cus­tard. Caramelise su­gar with a blow­torch or un­der a hot grill. Leave to stand un­til su­gar has hard­ened. Serve.

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