Ingredients Jump to Instructions ↓

  1. Creme Brulee

  2. 150 gr. (5oz) caster sugar

  3. 10 egg yolks

  4. 4 vanilla pods

  5. 100 ml. (3 1/2 fl oz) milk

  6. 900 ml. (1 1/2 pints) double cream

  7. demerara sugar

  8. Mix the sugar and egg yolks together well in a bowl. Split the

  9. vanilla pods in half and scrape the seeds out into the milk and cream in a pan. Add the pods too, and heat gently so that the full

  10. flavour of the seeds and pods infuses the liquid. Pour the cream

  11. and milk on to the yolks, mix well, then pass through a conical

  12. strainer.

  13. 7 1/2cm/3 in

  14. in diameter). Cook in a bain-marie of hot water in the oven preheated

  15. 275F/Gas

  16. 1 for about 30-40 minutes or until just set.

  17. Allow to cool and set, then chill in the fridge. Sprinkle the tops

  18. with demerara sugar, and glaze under a hot grill (or use a blowtorch).

  19. Allow the sugar to set hard, then serve in the dish

  20. In The Restaurant, we often make creme brulee in small round, eared

  21. dishes (oeufs sur le plat). They are not cooked in a bain-marie as

  22. 50-60 minutes, very gentle cooking at

  23. a very low gas. We sometimes use caster sugar instead of demerara,

  24. and repeat the sprinkling and grilling for a particularly crunchy

  25. topping. The cremes brulees can be made a day in advance.


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