People who say that making creme brûlée is complicated have never made it before. I too had this unfounded idea that it tasted just too good to make at home. I was wrong. It’s by far one of the easiest and tastiest desserts I make. It’s also my all time favourite dessert. Discovering how to make creme brûlée has changed my dinner parties and indeed my life forever. Made using homemade cream, my recipe has a little more vanilla that the others I’ve seen and it tastes just as good as the one I ate it Paris!
To make it you’ll need:
12fl oz cream (I used homemade cream)
4 eggs yolks
65g of caster sugar, plus a little extra
1 vanilla pod
1. Preheat your oven to 150 degrees, no fan.
2. Pour your cream into a pan and gently heat to bring it to the boil.
3. Whilst this is heating, slice your vanilla pod down the middle and scoop out the seeds. Chop the remainder of the pod into small pieces and stir all of it into the cream. This should now be bubbling. Turn down and leave it to bubble gently for five minutes.
4. In a mixing bowl combine your egg yolks and sugar. With a sieve, pour through your cream mixture to separate the large chunks of vanilla pod, pushing any extra cream through with a spoon.
5. Quickly stir into your eggs. It should begin to turn a yellow colour which means that the eggs are beginning too cook. Pour into four ramekins.
6. Place your ramekins in a deep baking tray, and pour boiling water around the edge until it reaches half way up your ramekins. Bake in the centre of the oven for 45 mins.
7. Leave to cool for at least an hour before creating your crunchy topping. If you have a blow torch, sprinkle on your caster sugar and melt. If you don’t sprinkle your sugar and place your creme brûlées under the grill on a high heat, keeping a close eye on them.
8. Cool fully in the fridge and serve when ready.
My next challenge is to make variations of creme brûlée. What’s your favourite twist on this classic dish?
Hayley Jayne xx