Crème brûlée

Crème brûlée

By
From
James Martin's French Adventure
Serves
8
Photographer
Peter Cassidy

When made with good-quality cream and vanilla, this is still one of the best desserts you can have. To set the crème, you can either cook it on the stovetop or in the oven, but I find baking it gives a better, creamier texture.

Ingredients

Quantity Ingredient
350ml double cream
125ml milk
2 vanilla pods, split and seeds scraped
4 eggs
4 egg yolks
130g caster sugar

Method

  1. Preheat the oven to 150°C.
  2. In a saucepan, gently warm the cream and milk with the vanilla pods and seeds, then remove from the heat and leave to infuse and cool for about 20 minutes.
  3. In a large bowl, whisk the eggs and egg yolks with 50g of the sugar until smooth. Remove the vanilla pods from the pan, then whisk the infused cream mixture into the egg mixture.
  4. Pour into 8 ramekin dishes until nearly full. Sit the ramekins in a high-sided ovenproof dish and pour in enough warm water to come two-thirds of the way up the ramekins.
  5. Carefully transfer to the oven and cook for 30 minutes until just set. Remove the ramekins from the water bath, leave to cool and then chill in the fridge for an hour.
  6. To serve, sprinkle over the remaining 80g of caster sugar and blowtorch to form a crisp caramel. Alternatively, heat the grill to high and grill until the sugar is crisp and golden.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again