Ingredients Jump to Instructions ↓

  1. 600ml (1 pint) whipping cream

  2. 1 vanilla pod, split open

  3. Pinch of salt

  4. 10 large egg yolks

  5. 50g (1 3/4oz) caster sugar

  6. 150g (5oz) caster sugar

  7. Oil, for greasing

  8. 5-6 small ramekin dishes

  9. Foil

  10. Baking tray

Instructions Jump to Ingredients ↑

  1. To make the cream, pour the cream into a saucepan and add the vanilla pod and salt. Bring the mixture to the boil.

  2. Meanwhile, tip the egg yolks and sugar into a bowl. Slowly pour the boiled cream over the egg yolk mixture, stirring well. Place the bowl over a pan of hot water and stir until the cream thickens to give a custard.

  3. Remove the pan from the heat. Lift out the vanilla pod and scrape the seeds back into the mixture, discarding the husk. Strain the custard through a fine sieve and pour it into the ramekin dishes. Leave the custards to cool, then place them in the fridge and chill them well.

  4. To make the caramel, pour 3tbsp water into a saucepan and add the sugar. Place the pan over a low heat until the sugar dissolves, then increase the heat and boil until the sugar is pale golden. While the sugar is caramelising, scrunch up a piece of foil and wipe a thin layer of oil over the surface. Place foil in the base of a baking tray (this is to stop the caramel from running over the work surface) and place on a heatproof surface.

  5. When the caramel is ready, pour it out on to the foil, then tilt the tray so the caramel runs out to give a thin, even layer. Leave the caramel to cool and set, then, just before serving, peel away the foil and break it into pieces. Press them into the brulee.


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