Desserts & Puddings
Desserts & Puddings
Crème Brulee
| Crème Brulee |
Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Serves: 8
Ingredients
- 4 large organic egg yolks
- 300ml double cream
- 100ml milk
- 50g caster sugar
- 1 vanilla pod
- 1 tblsp vanilla extract
- 8 tsp Demerara sugar
- 4 tsp Cinnamon (optional)
- 4 tsp Cocoa Powder (optional for chocolate crème Brulee, see below).
Instructions
- In a small bowl or jug, mix the egg yolks with the sugar, using a whisk. Add the vanilla extract
- Pour the cream and milk into a saucepan with the vanilla pods. To use the vanilla pod, firstly split the pod lengthwise, using a paring knife. Then scrape the seeds free from both sides of the pod with the edge of the knife, and add to the cream & milk. Use the pod as well for the infusion
- Heat on medium until it starts to form a skin. Do not allow it to boil. Remove from heat and slowly pour over the egg mixture, whisking constantly
- Return the mix to the saucepan and heat gently at medium to low temperature, stirring constantly until the custard is thick enough to coat the back of a spoon. This should a creamy texture. Do not allow to boil
- Remove from the heat and pour through a fine strainer into a jug. This will remove the vanilla pod and any lumps. If the custard becomes lumpy or if it curdles when cooking, remove from the heat immediately and pour into a glass bowl and place directly into another bowl of ice cold water, whilst whisking the custard. This should remove any lumps. Strain again
- Pour into 8 small ramekins (1.5oz) and allow to cool. Refrigerate overnight
- When ready to serve, evenly sprinkle 1 tsp of Demerara sugar over each crème. If desired, mix the cinnamon with the sugar beforehand.
- With a blow torch on full heat, caramelise the sugar. Don’t hold it too close as the sugar will burn. Alternatively, place under a grill for up to 30 seconds
- Once the caramel topping has cooled and set, serve immediately with fresh berries and a mint leaf
- Optional :Chocolate Creme Brulee
- Add the cocoa powder to the milk and cream when the mixture is infusing with the vanilla pod.
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