Creme brûlée has to be my favourite dessert of all time. There’s nothing more satisfying than tapping on that burnt caramel until it cracks and then delving into the thick custard.
My other half’s parents love it too, that’s why it made it onto the Easter menu last weekend.
Now, there have been some disasters when making this dessert. The best one comes courtesy of the other half. He misunderstood my instruction to fill the around the ramekins with water (did not hear the ‘around’ i think) so filled each one with water before poring in the custard. Suffice to say it did not work out well.
This recipe however is foolproof and gives perfect results every time.
450ml double cream (if you want to make an irish cream version replace 100ml of the cream with Baileys)
1 teaspoon vanilla paste
2 tablespoon caster sugar
6 egg yolks
Sugar for the topping
Preheat your oven to 160c
Place your ramekins in an overproof dish.
Pour the cream and vanilla paste into a pan and bring to the boil over a low heat.
In a separate large bowl add the egg yolks and caster sugar and whisk until combined.
Then slowly pour the warm milk into the bowl whilst slowing whisking. When all the cream is added transfer into the ramekins.
Create a Bain Marie by pouring hot water in the ovenproof dish so that it is halfway round the ramkeins.
Place in the oven for 35 minutes or until the custards have a bit of a wobble.
Cool and place in the fridge until you are just about ready to serve them.
To create the burnt caramel top you will need a kitchen blowtorch. Apply a light dusting of the sugar and hold the flame just above the top until the sugar starts to caramelise.
Wait until cool and serve.
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