Crème Brûlée A Classic French Recipe

Crème Brûlée A Classic French Recipe

Ingredients:

500ml (18fl oz) double cream

1 fat juicy vanilla pod

100g (4oz) caster sugar (plus extra for the topping)

5 egg yolks

2 whole eggs

Method:

Pre-heat the oven to gas Mk 3/4 (115C°/250°F)

Pour the cream into a saucepan. Split the vanilla pod lengthways and scrape the seeds into the cream. Chop the empty pod into bits, and add these too.  Add the sugar. Bring to boiling point, then turn off the heat and put a lid on.  Leave to infuse for five to ten minutes.

Bring the cream back to boiling point, then pour over the eggs, whisking vigorously all the time until thickened - this indicates that the eggs have begun to cook slightly (you should have a smooth custard the consistency of double cream - a grainy texture means it's been over-cooked and you'll have to start all over again).

Strain through a fine sieve into a large jug, then use this to fill 6 ramekins about two thirds full.  

Place the ramekins in a large roasting tray and pour in enough hot water to come halfway up their sides. Place on the centre shelf and bake for 40 minutes to one hour, or until the custards are just set and still a bit wobbly in the middle.

Remove from the water and allow to cool to room temperature.

When you're ready to serve, evenly sprinkle one level teaspoon of caster sugar over the surface of each Crème, then caramelise with a blowtorch. Leave to cool for a couple of minutes, then enjoy one of France's greatest contributions to eating pleasure!