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Crème brûlée

Crème brûlée

Crème brûlée

PT1H20M

Why not try?

1
Preheat the oven to 150°C/gas mark 2
2
Add the cream to a saucepan. Split the vanilla pod in half lengthways and scrape out the seeds, then add the seeds to the cream along with the empty pod. Bring the cream to the boil, then remove from the heat
  • 450ml of whipping cream
  • 1 vanilla pod
3
In a bowl, mix together the egg yolks and sugar. Pour into the cream and whisk until combined
  • 6 egg yolks
  • 70g of caster sugar
4
Pass the liquid through a sieve and divide the mixture evenly between 4 ramekins to 3/4 of the way up the sides
5
Place the ramekins in a deep-sided roasting tray and pour in enough hot water to come halfway up the side. Place the tray in the centre of the oven and bake for 40-50 minutes, or until just set
6
Once set, remove the ramekins from the water and allow to cool before chilling in the fridge overnight
7
The next day, sprinkle each crème brûlée with a spoonful of Demerara sugar to coat the surface evenly. Place under a very hot grill for 1 minute, or until caramelised. Allow the sugar to cool slightly and harden before serving
  • Demerara sugar, to caramelise

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Ingredients

Metric

Imperial

  • 450ml of whipping cream
  • 1 vanilla pod
  • 6 egg yolks
  • 70g of caster sugar
  • Demerara sugar, to caramelise

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