Crème Brûlée is a delight no one should miss out on. They are fantastic to eat, involve burning things with a blow torch and are simple to make, if you are just a little patient in waiting to eat it. Try experimenting with different sugars for to caramelise – I have just bought a blood orange and cardamom sugar I can’t wait to try out!
+ 200ml milk
+ 2 vanilla beans, split, seeds scraped
+ 100g egg yolks (from 5 eggs)
+ 70g caster sugar
+ 30g demerara sugar (or you can use whatever you have on hand – there are different caramelising points for each)
Preheat oven to 130°C.
Place the cream, milk and vanilla seeds in a medium saucepan over medium heat. Bring to the boil and remove from heat.
Quickly whisk together the yolks and caster sugar in a large bowl until just combined. Pour the hot cream mixture over the top and whisk again until combined. Strain the mixture through a fine sieve then pour into 4 x 180ml ramekins.
Cover with foil and bake the brûlées in a bain marie for 60 minutes or until set but with a slight wobble. This can take some extra time – depending on your oven. Remove and rest for 20 minutes at room temperature before refrigerating for 4 hours or until cold.
To serve, remove from the refrigerator and sprinkle each brûlée with demerara sugar and caramelise using a blowtorch. Allow the caramel to set before cracking through the delightful sugar crust!
Original recipe sourced from the French Food Safari website.