Creme Brulee
Creme Brulee, also know as burnt cream, crema catalana or Trinity cream, is a dessert made of a rich custard base topped with a contrasting layer of hard caramel. This is normally served at room temperature.
The custard base is traditionally flavoured with vanilla, but can also be flavoured with lemon or orange zest, chocolate, Amaretto, Grand Marnier, cinnamon, coffee, hazelnut, coconut or other fruit.
INGREDIENTS
125ml milk
125ml double cream
3-4 drops of vanilla essence or 1/2 vanilla pod
2 eggs
1 egg yolk
25g caster sugar
demerara sugar, for the topping
METHOD
The custard base is traditionally flavoured with vanilla, but can also be flavoured with lemon or orange zest, chocolate, Amaretto, Grand Marnier, cinnamon, coffee, hazelnut, coconut or other fruit.
INGREDIENTS
125ml milk
125ml double cream
3-4 drops of vanilla essence or 1/2 vanilla pod
2 eggs
1 egg yolk
25g caster sugar
demerara sugar, for the topping
METHOD
- Warm the milk, cream and vanilla in a pan.
- Mix the eggs, egg yolk and caster sugar in a basin and add the warm milk.
- Stand in a roasting tray full of water and cook slowly in the oven at 160'c for 45 minutes to 1 hour. Stir well and pass through a fine strainer.
- Pour the cream into individual dishes and place them into a tray half-filled with warm water.
- Place in the oven at approximately 160'c for about 30-40 minutes until set.
- Sprinkle the tops with Demerara sugar and blowtorch to golden brown.
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