Classic vanilla crème brulee
Classically Simple, luxurious and easy to make and store in the fridge up to two days before serving
Yield (makes): 6 servings
Prep time: 20 minutes
Cooking time: 20 – 30 minutes
2 cups (500 ml) Heavy/Double cream
½ cup (100 g) white sugar (plus extra for the topping)
6 free range egg yolks
1 Vanilla pod/bean
1. Preheat the oven to 150C/300F/Gas 2.
2. Pour the cream into a saucepan and scrape in the seed from one vanilla pod/bean.
3. Bring the cream to boiling point, then reduce the heat and simmer gently for five minutes.
4. Meanwhile, in a separate bowl, beat the sweeteners and egg yolks together in a large heatproof bowl until pale and fluffy.
5. Bring the cream back to boiling point. Pour it over the egg mixture, whisking continuously until thickened - this indicates that the eggs have begun to cook slightly.
6. Strain the mixture through a fine sieve into a large jug/pitcher, and then use this to fill six ramekins to about two-thirds full.
7. Place the ramekins into a large roasting tray and pour in enough hot water to come halfway up their outsides. (This is called a bain-marie.)
8. Place the bain-marie onto the center shelf of the oven and bake for 20-30 minutes, or until the custards are just set but still a ever so slightly wobbly in the middle when tapped
9. Remove the ramekins from the water and set aside to cool to room temperature. Chill until needed. Preferably overnight
10. When ready to serve, sprinkle one level teaspoon of sugar evenly over the surface of each crème Brule, then caramelize with a chefs' blow-torch.
Try adding 1tsp of instant coffee powder at stage 2 for espresso crème brules
Try adding 2tbsp of brandy at stage 6 for a luxurious adult touch
If you don’t have a chef’s blow-torch, place 6 tablespoons of sugar in a pan and heat on a medium high heat until the sugar has caramelized, carefully pour the caramel over the tops of the 6 crème brulees and allow to set for a minute or two before serving.
Classic Wine: Moscato d'asti, Tokaji 5 puttonios, Sauternes vintage.
New World: Ice Wine Canada Vidal grape.