Crème brûlée is a real cracker of a dish to try
Crème brûlée is one of the most popular desserts we serve at Woodlands because it goes well with so many of our other dishes.
It’s a great dessert to make at home when you have people visiting because you can make it in advance and all the ingredients you need are inexpensive and readily available in local shops and supermarkets in Ayrshire.
Because crème brûlée is such a rich desert, people often assume it’s difficult to make, but it’s actually really simple.
When making it at home, I’d recommend cooking it over the stove in a pot.
In terms of ingredients, all you will need is 15 egg yolks, 625ml of double cream, 125g of caster sugar and one vanilla pod.
This will be enough to make four generous portions.
Start off by combining the sugar and egg yolks in a bowl and whisk them together until you have a pale, thick paste.
Next, split the vanilla pod down the centre and scrape out all the seeds before placing the seeds, vanilla pod and double cream together in one pot.
You then want to bring this mixture to a boil before gently pouring it over the eggs while gradually whisking it all together.
It’s important to take your time doing this and to mix it gently but continuously so that it doesn’t split.
I’d also recommend that you always use a lowmedium heat because you don’t want the mixture to become too runny, otherwise it won’t set when you put it in the fridge.
When ready, pour the mixture into your ramekin dishes through a fine sieve to catch any lumps of egg.
Chill the dessert in the fridge for a minimum of four to five hours before serving.
Once it has set, cover the entire top of the dessert with caster sugar and use a small blowtorch to glaze the top until the sugar become caramelised – this not only tastes great but also makes it look really impressive.
At Woodlands, we serve our delicious crème brûlée with a side of homemade shortbread, which is a great accompaniment.