Creme Brulee

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Ingredients list for Creme Brulee

• 500 millilitre Cream
• 4 Sugar
• 1 Egg
• 1 cup + 1 Sugar
• 1/2 teaspoon Vanilla essence
• 6 tablespoons Demerara sugar

Method

1. Heat the cream in a pan till it reaches the boiling point. Set aside to cool.
2. Place the egg yolks and whole egg in a bowl, add all the sugar and mix. Cook over a double boiler, or in a heatproof bowl over a pan of simmering water, till the sugar dissolves, making sure that the eggs do not scramble. Add the egg mixture to the cream
3. Preheat oven to 180°C/350º F/Gas Mark 4. Add the vanilla essence to the cream mixture and mix well. Strain the entire mixture into another bowl. Pour the cream mixture into four ramekin moulds.
4. Cover each mould with aluminum foil and pierce to allow steam to escape. Pour some water into a deep baking tray.
5. Place the moulds in the water bath and place the tray in the oven. Bake for twenty to twenty-five minutes. Remove from the oven, take the moulds out of the water bath and allow them to cool completely.
6. Chill in the refrigerator. Just before serving sprinkle a tablespoon of Demerara sugar over the set custard in each of the moulds and caramelise the sugar with the torch.
7. Serve immediately.

Nutrition Info