Oh, my. Words cannot describe how much more awesome homemade Creme Brulee is. Everything else pales in comparison.
The topping is a delicious layer of crispy caramel. You can make it a day or two ahead of time, keep it in fridge, and get torch-happy just before serving. Not only is it fun to fire up some sugar right before the gawking eyes of your guests, but the creamy flavour will have them singing your praises all night long.
Serves 6 in standard ramekins
4 egg yolks
600ml double Cream
175g caster sugar
2 vanilla pods (or vanilla essence)
Optional fruit such as blueberries
Slice vanilla pods to expose seeds. Place in pan with cream and heat very gently. DO NOT BOIL. Remove pods, dry and tuck into the sugar for the sugar topping later to flavour it as rest of cooking continues. Put egg yolks and 50g of sugar in bowl and beat with a fork then add to heated cream and stir through. If using fruit – add fruit to bottom of ramekins and pour cream mixture over them, dividing between 6 ramekins. Place ramekin in a roasting tray and add boiling water up to half the height of the ramekins to make a bain marie.
Place in fan assisted oven for 1 hour at 150. Remove ramekins from bain marie and allow to cool separately so they don’t over cook. Once cool, place in fridge over night, or for at least 4 hours.
Just before serving sprinkle with sugar and using a blow torch or a grill caramelise sugar to a crisp shell. Wolf down
Contributed by Claire Witz
If you like this recipe why not try these other easy supper recipes:
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