Crème Brulée - easy and delicious!
There are many recipes for this, some of which include grilling the sugar, or attacking it with a blowtorch. Having neither a grill nor torch, I make the caramel separately, and pour it over the top of the puddings. You do get a thicker crust, but it is a more reliable method, as you can control the colour of the caramel.
This and other mouthwatering recipes, including some exclusive ones are in my cookbook, available to order from the website. Perfect for Mother's Day!
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| Crème Brulee |
4 egg yolks
2oz (50g) caster sugar
Start by boiling a kettle of water (I always forget this bit).... and
heating the oven to about 140 deg C. Heat the double cream in a saucepan
over a low heat, scraping in the seeds from the vanilla pod, plus the pod
itself. Meanwhile, mix the yolks and sugar together.
When the cream is at blood temperature, pour it (minus pod) over the yolks/sugar
and whisk gently until well mixed.
Pour the crème into six ramekin dishes, and place the dishes in a
roasting tin containing enough boiling water to come at least half way up the
sides of the dishes. Bake for about an hour until the mixture is set but
not coloured (better that than runny though!). Remove from the
water, and allow to cool.
Over high heat, melt the caster sugar with a little water, stirring
until it boils, and then watch it until it turns brown and caramelises.
Carefully (it is HOT), pour evenly over the ramekins. Refrigerate
until cold, they are best eaten after 24 hours, if you can wait that long, as
the caramel will have started to melt slightly. Surprisingly, this will
also freeze!
If you like this recipe, why not let me know how you got on with it? I'm also on Facebook "Kate's Puddings" and Twitter @katespuddings. My cookbook is on sale via my website www.katespuddings.co.uk. This recipe is featured in my cookbook, together with 75 others, many of which will not be appearing on the blog.
2oz (50g) caster sugar
600ml (20 fl oz) double cream
half a vanilla pod
Caramel: 2oz castor sugar
6 little ramekin dishes
Start by boiling a kettle of water (I always forget this bit).... and
heating the oven to about 140 deg C. Heat the double cream in a saucepan
over a low heat, scraping in the seeds from the vanilla pod, plus the pod
itself. Meanwhile, mix the yolks and sugar together.
When the cream is at blood temperature, pour it (minus pod) over the yolks/sugar
and whisk gently until well mixed.
Pour the crème into six ramekin dishes, and place the dishes in a
roasting tin containing enough boiling water to come at least half way up the
sides of the dishes. Bake for about an hour until the mixture is set but
not coloured (better that than runny though!). Remove from the
water, and allow to cool.
Over high heat, melt the caster sugar with a little water, stirring
until it boils, and then watch it until it turns brown and caramelises.
Carefully (it is HOT), pour evenly over the ramekins. Refrigerate
until cold, they are best eaten after 24 hours, if you can wait that long, as
the caramel will have started to melt slightly. Surprisingly, this will
also freeze!
If you like this recipe, why not let me know how you got on with it? I'm also on Facebook "Kate's Puddings" and Twitter @katespuddings. My cookbook is on sale via my website www.katespuddings.co.uk. This recipe is featured in my cookbook, together with 75 others, many of which will not be appearing on the blog.
If you like this recipe, why not let me know how you got on with it? I'm also on Facebook "Kate's Puddings" and Twitter @katespuddings. My cookbook is on sale via my website www.katespuddings.co.uk. This recipe is featured in my cookbook, together with 75 others, many of which will not be appearing on the blog.
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