Crème Brûlée is one of those classic French dessert recipes that people seem to insist on "enhancing": adding bits of fruit, nuts or - worse still - oatmeal! Crème Brûlée is Crème Brûlée. It is beautiful, it is perfect and it doesn't need fiddling with. So K.I.S.S (Keep It Simple Stupid)
Serves six
Ingredients:
500ml Double Cream
1 Vanilla pod
100g (4oz) caster sugar (plus extra for the topping)
3 egg yolks
2 whole eggs
Method:
- Pre-heat the oven to gas Mk1 (140C°/275°F)
Pour the cream into a saucepan. Split the vanilla pod lengthways and scrape the seeds into the cream. - Chop the empty pod into bits, and add these too. Bring to boiling point, then turn off the heat and put a lid on. Leave to infuse for five to ten minutes.
- Beat the sugar and all the eggs together in a large heat-proof bowl until pale and creamy.
- Bring the cream back to just about boiling point, then pour over the egg mixture, whisking all the time until thickened – (NOTE you don’t want it boiling otherwise the mixture will begin to cook)
- Strain through a fine sieve into a large jug, then use this to fill 6 ramekins about two thirds full.
- Place the ramekins in a large roasting tray and pour in enough hot water to come halfway up their sides.
- Place on the centre shelf and bake for 40 minutes to one hour, or until the custards are just set and still a bit wobbly in the middle.
- Remove from the water and allow to cool to room temperature.
When you're ready to serve, evenly sprinkle one level teaspoon of caster sugar over the surface of each Crème, then caramelise with a blowtorch. Leave to cool for a couple of minutes.
VERDICT: KISS & KISS MY PHAT ASS! FAB
No comments:
Post a Comment