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Crème brûlée

Crème brûlée

Day before D-Day
  • Preheat oven to 150C
  • Pour one and 2/3 pottle double cream into a small, heavy-based pan
  • Slit a vanilla pod in half lengthways, scrape out seeds and chuck in
  • Bring to the boil over a medium-low heat
  • Meanwhile, put five yolks into a medium-sized heatproof bowl and stir until just combined
  • When the cream begins to boil, remove the vanilla pod and pour the cream on to the yolk mix, stirring constantly to mix
  • Divide the mixture between four ramekins and pour hot water into the tin until it comes two-thirds of the way up the ramekins. Bake for about 40 minutes until the custard is set – it should only wobble faintly when shaken
  • Cool and then chill until cold
  • Scatter the tops of the cold brûlées with demerara sugar, and use a blowtorch to caramelise the tops
  • Yum!

From the Felicity that's not my mother, with the superfluous sugar removed of course

Page last modified on October 29, 2016, at 03:42 PM