Wednesday, 27 October 2010

creme brulee

This deliciously creamy dessert is perfect for dinner parties and will be sure to wow your guests. You will need a cooking blowtorch, which you can buy from any kitchen shop, and 8 shallow crème brulee dishes. I prefer to make this dessert in shallow dishes so you can have a shard of caramelized crackle with every bite.

Serves 8
600ml double cream
1 vanilla pod
8 egg yolks
3 tablespoons caster sugar
approx 6 tbsp demerara sugar

1. Put 8 shallow crème brulee dishes in the freezer for at least 20 minutes.
2. Put the cream and vanilla pod into a saucepan and bring to boiling point., but do not let it boil. Beat the eggs and caster sugar together in a bowl and, still beating, pour the flavoured cream over it, pod and all.
3. Rinse and dry the pan and pour the custard mix back into the clean pan. Cook over a medium heat (or low if you’re scared) until the custard thickens; about 10 minutes should do it. You want the custard to be voluptuous but not too thick as it will set more in the fridge.
4. When the cream’s thick enough, take out the vanilla pod, retrieve the dishes from the freezer and pour the crème into the severely chilled containers.
5. Leave to cool, then put into fridge until truly cold.
6. 20 minutes before serving remove dishes from fridge and leave until at room temperature. Sprinkle with demerara sugar, spoonful but spoonful, covering the entire top. Holding the torch 10cm from the surface, burn each brulee once over, then again after leaving to rest for 30 seconds.  The tops should be a lovely tortoise-shell colour that gives you that satisfying ‘crack’ when you plunge your spoon in for the first bite! Enjoy.  

Gluten Free – Wheat Free

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