Crème brûlée

Crème brûlée

By
From
Great Pub Food
Serves
4
Photographer
Lisa Cohen

Ingredients

Quantity Ingredient
625ml thickened cream
1 vanilla bean, split in half lengthways seeds scraped
6 large egg yolks
10g caster sugar

Method

  1. Preheat the oven to 120°C. Line a deep baking tray with a folded tea towel and arrange four 200 ml ovenproof ramekins on top.
  2. Place the cream and vanilla bean and seeds in a small saucepan over low–medium heat and bring to scalding point.
  3. Whisk the egg yolks and half of the sugar together in a medium-sized bowl, until pale and creamy. Gradually add the hot cream, stirring to combine. Strain through a fine-mesh sieve into a jug.
  4. Divide the custard mixture evenly among the ramekins. Pour enough boiling water into the tray to come halfway up the sides of the ramekins. Cover the tray loosely with foil, so air can still circulate through.
  5. Bake in the oven for 40 minutes, or until the custards have just set: they will still have a slight wobble in the centre.
  6. Remove the ramekins from the tray and set aside to cool. Cover with plastic wrap and refrigerate for 4 hours or overnight.
  7. Before serving, take the crème brûlées out of the refrigerator for 20 minutes, to take the chill off the cream.
  8. Sprinkle the remaining caster sugar evenly over the custards. Caramelise the sugar by either using a kitchen blowtorch or placing under a hot grill (broiler), until dark brown.
Tags:
Great
Pub
Food
Rachael
Lane
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