Sunday, 8 April 2012

Recipe: Crème brûlée

Serves: 6


  • 500ml Double Cream
  • 1 Vanilla Pod
  • 100grams Caster Sugar (Plus extra)
  • 6 Egg Yolks
  • Raspberries


  1. Preheat oven to 150c
  2. Pour the cream into a heavy based saucepan. Split the vanilla pod lengthways and scrape out the seeds into the cream placing in the vanilla pod (remember to remove).
  3. Bring the cream to boiling, then reduce the heat simmering on a gentle heat for 5 minutes.
  4. Meanwhile in a separate bowl, beat the sugar and egg yolks together until pale and fluffy. 
  5. Once the creams at boiling point remove from the heat and pour slowly over the egg mixture whisking continuously until thickened.
  6. Strain the mixture through a sieve into a large jug.
  7. Pack fresh raspberries into the bottom of each ramekin and pour the custard over the top leaving room at the top. 
  8. Place the ramekins into a large roasting tin and pour in enough hot water to come halfway up the ramekins. 
  9. Place the tin into the middle shelf in the oven and bake for 40-45 minutes or until the custards set but still wobbly in the middle.
  10. Remove from the tin and leave to come to room temp.
  11. Just before serving.. Sprinkle with caster sugar evenly over the top of each ramekin and caramelise under the grill or using a blow torch. 

Love L x 

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