This dessert is all kinds of naughty. Velvety smooth, rich vanilla custard topped with a shell of crunchy, burnt sugar. A bit tricky and fiddly to make but well worth it when you do. Serve with your choice of fresh fruit and a dusting of icing sugar. Original recipe from Angela Nilsen on BBC Good Food.
Cooking Time: 1 hour (plus cooling time)
Serves: 4
Ingredients
425 ml double cream
100 ml full fat milk
1 vanilla pod
5 large egg yolks
50 g caster sugar (plus extra for the topping)
Method
1. Preheat the oven to 180⁰C. Place 4 ramekins in a large and deep roasting tray. It is important the edges of the roasting tray are higher than the ramekins.
2. Place the cream and milk in a large, non stick pan. Slice the vanilla pod length-ways and remove the seeds before adding all of it (including pods) to the cream mixture. Warm over a medium-low heat until it is just about to boil. As soon as it begins to bubble remove it from the heat immediately.
3. Meanwhile, place the egg yolks and sugar in a large glass bowl and whisk using a handheld electric whisk until pale and fluffy.
4. When the cream mixture is ready, gradually pour it into the egg mixture, while whisking vigorously. When well combined and smooth, pour the mixture through a fine sieve into a large jug. Discard the vanilla pods.
5. Using a spoon, carefully skim off any foam from the top of the liquid and discard. Next carefully pour the custard mixture into the ramekins, right to the top.
6. Pour hot water into the roasting tray so that it covers the bottom 1.5 cm of the ramekins. Place the tray in the preheated oven. Using a metal baking sheet, cover the ramekins, ensuring you leave some space uncovered for the steam to escape. Bake in the oven for 30-35 minutes until the puddings are set, but still have a slight wobble when shaken.
7. Remove the ramekins from the oven and place on a wire cooling rack to cool for a couple of minutes, before transferring straight into the fridge. Leave to cool and set for 2 hours (or overnight).
8. When cooled, remove the ramekins from the fridge and spoon over a teaspoon of caster sugar, spreading the sugar all over the crème brûlée with the back of the spoon. 9. Using a blowtorch, or a very hot grill, heat the sugar until it melts and burns slightly. Leave to cool again for a few minutes. In this time the sugar should harden to form a crunchy layer. Enjoy with fresh fruits of your choice and a dusting of icing sugar.
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