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Creme Brulee

Creme Brulee

 Prep.Time: 20-25 min
 Cook.Time: 15 min
  +24 hrs to set in fridge
 Difficulty: Easy
 Serves: 4

Tools                  

 Small Saucepan
 Mixing Bowl
 4 Ramekins
 Wooden Spoon
 Cling Film

Ingredients       

 300ml/½ pt Double Cream
 1 Vanilla Pod
 4 Egg Yolks
 1 Tbsp Caster Sugar
 Soft Brown Sugar
   (for the Topping)


Method                                                                       

Heat the cream and vanilla pod to just below boiling point in the saucepan.
In the mixing bowl, whisk together the egg yolks and caster sugar.
When the cream is ready pour it into the egg mixture stirring constantly.
Then return the mixture to the saucepan and heat very gently, again stirring constantly.
When it has thickened, pour the mixture into the ramekins and allow to cool.
Once cooled cover each ramekin with cling film and place in the fridge until the next day.
After the brulees' have set, turn on the grill to high.
Liberally sprinkle each ramekin with the soft brown sugar - you need a good layer.
Place each ramekin under the grill - as high as you can get it.
Keep an eye on these as it is easy to burn them.
As soon as the top is brown and bubbly, remove from the grill.
Allow to cool and serve when required.

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This dish MUST be made the day before to allow the cream to set.
Alternatively if you want a hot dessert, serve in the ramekins after grilling.




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