Sunday, December 30, 2012

creme brulee

For the NYE party, in addition to different types of chocolates and pralines, one can make these little creme brulee desserts that can easily be held in one hand if your party is more cocktail than sit down.


300ml double cream

1 vanilla pod

3 egg yolks

15g castor sugar

1 tbsp natural brown sugar


1. Preheat the oven to 150C and put 2 small ovenproof ramekins in a baking tin. Pour the cream into a small, heavy-based pan and slit the vanilla pod in half lengthways. Scrape out the seeds and put the pod and the seeds into the pan with the cream. Bring to the boil over a medium-low heat.

2. Meanwhile put the yolks and castor sugar into a medium-sized heatproof bowl and stir until just combined. When the cream begins to boil, remove the vanilla pod and then pour the cream on to the yolk and sugar mix, stirring constantly to mix.

3. Divide the mixture between the ramekins and pour cold water into the tin until it comes two-thirds of the way up the ramekins. Bake for about 40 minutes until the custard is set – it should only wobble faintly when shaken. Cool and then chill until cold.

4. Scatter the tops of the cold brulees with the brown sugar, and use a blowtorch or hot grill to caramelise the tops – if using a grill, you may need to put them back in the fridge for half an hour before serving to cool down again.

Makes 2


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