Crème brûlée

Crème brûlée

By
From
The Margaret Fulton Cookbook
Serves
4
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Make as recipe for crème anglaise, but using only 1/4 cup sugar and substituting cream for the milk. Pour into 4 individual or 1 larger serving dish and chill well. Preheat grill. Just before serving, stand the custard in a shallow baking dish, surrounded with ice to keep the custard chilled. Sprinkle caster sugar in a 3 mm layer over the top and put under the preheated grill until the sugar melts and forms a toffee glaze. Alternatively, use a small portable gas blowtorch to caramelise the sugar to a toffee. (Blowtorches are available from most hardware stores – make sure you read the instructions carefully first.) Serve immediately. Brown sugar can be substituted for caster.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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