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Tuesday, June 7, 2016

Creme Brulee

How to Make Creme Brulee Recipe - preparation 15 minutes plus infusing and chilling cooking time 40–45 minutes plus cooling

Serves 6

600ml/1 pint/2½ cups double (heavy) cream
1 vanilla pod (bean), split lengthways
5 large (US extra-large) egg yolks
50g/2oz/¼ cup caster (superfine) sugar

1 Put the cream and vanilla pod in a pan and bring slowly to the boil. Remove from the heat, cover and set aside for at least 30 minutes, then remove the vanilla pod.

2 Preheat the oven to 150°C/300°F/Gas 2. Put six ramekins in a roasting pan.

3 Beat the egg yolks with 1 tbsp caster sugar in a bowl. Gradually stir in the vanilla cream, then strain into a jug and pour into the ramekins. Pour enough warm water into the pan to come halfway up the sides of the ramekins.

4 Bake in the oven for 40–45 minutes until set. Cool, then chill in the refrigerator for at least 4 hours or overnight.

5 Sprinkle the remaining sugar over the custards to form a thin layer. Pop under a very hot grill (broiler) for 2–3 minutes until it caramelizes. Set aside to cool for 1 hour until the caramel is crisp and cold.

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