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Crème brûlée

Crème brûlée

Crème brûlée

PT3H

Why not try?

1
Start by whisking the egg yolks with the sugar until light and fluffy.
  • 200g of egg yolk
  • 25g of caster sugar
2
Split the vanilla pods and remove the seeds. Cut the left-over empty vanilla pod into large pieces and add them to the cream.Bring the cream to the boil and leave it to infuse for five minutes.
  • 370ml of double cream
  • 2 vanilla pods
3
Remove the large pieces of vanilla pod and pour the hot cream onto the already prepared eggs and sugar, whisking. Pour into a pan and cook over a low heat until the mixture thickens, stirring continuously. Do not overheat or the eggs will scramble
4
Pour the mixture into 4 150ml ramekins and leave to cool for 1 hour. Chill until set.
5
To plate, dust each with a thin layer of sugar and use a blowtorch to caramelise the tops. Add another thin layer of sugar and blowtorch evenly again until the sugar is caramelised
  • 50g of caster sugar
6
Leave for 3 minutes to cool before decorating the top with coriander shoots and gold dust
  • 2 2/3 handfuls of coriander shoots
  • gold dust for dusting

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Ingredients

Metric

Imperial

Ingredients

  • 370ml of double cream
  • 200g of egg yolk
  • 25g of caster sugar
  • 2 vanilla pods, seeds scraped out

To plate

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Crème brûlée

 
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