Crème Brûlée – at it’s heart, it’s pretty simple to make! It’s just a custard covered in caramelised sugar – literally just a handful of ingredients. But it can be little tricky to get spot on. But when you do, it’s an amazing dessert – delicious, creamy custard covered in a wonderful, sugary shell. It’s a lot of fun to make too – especially if you own a blowtorch so you can caramelise the top! And there’s just something so satisfying about cracking through that sugary shell. Why not give it a try? If you don’t nail it first try, don’t worry! It gets easier.
Crème BrûléePrint Recipe
- 6 Egg Yolks
- 600ml Double Cream
- 80g Golden Caster Sugar (Plus extra for the caramel top)
- 1/2 Tbsp Vanilla Extract
Pre-heat your oven to 145°C/290°F/Gas Mark 2.
Place a saucepan over a medium-high heat, and let it come up to a gentle simmer. Don't let it boil over.
Meanwhile, separate out 6 egg yolks into a bowl and whisk in the caster sugar until well combined. Don't over-whisk it.
Once the cream has come up to a gentle simmer, remove from the heat and pour it through a sieve into the egg and sugar mixture - a little at a time so as not to scramble the eggs - until well combined to make a custard. Pour into a jug and scoop off any air bubbles off the top.
Place your ramekins into a roasting tin and carefully fill each one with the custard. Again, scoop off any air bubbles that appear from the top.
Fill the roasting tray with water up to about half way up the ramekins, and place into the oven for 30 - 35 minutes.
Remove from the oven and roasting tray and place into the fridge to chill and set completely.
Once set, cover with a layer of caster sugar and then caramelise with a chef's blowtorch. If you don't have one of those, then you can do this under the grill.
Serve and enjoy!