4 – 6 Crème Brûlée
Do not be intimidated by the fancy name. This makes 4 – 6 crème brûlée depending on the size. I prefer to make smaller ones as they are quite rich. This is the all time classic dessert.
6 egg yolks
1 vanilla pod
Preheat oven to 140 degrees. Slit vanilla pod lengthwise. Run a knife along the inside and scrape off the seeds. Pour cream into a pot and add vanilla seeds. Allow the vanilla to infuse for a few minutes. Bring cream to the boil again. Mix egg yolks and sugar into a thick paste. Pour boiling cream into the paste. Stir continuously until the mixture is smooth. Pass the mixture through a sieve to remove any bits of egg yolk. Pour into ramekins. Place ramekins into a bain marie. Pour hot water into the bain marie until it reaches two thirds up the sides of the ramekins. Bake for 40 – 45 minutes. The custard should still be wobbly in the centre. Allow to cool, cover with plastic wrap and refrigerate for a few hour or overnight. Sprinkle a teaspoon of castor sugar over custard and caramelize with a blow torch. Serve with fresh berries and a dollop of cream.
Click here for more fabulous recipes to add to your cookbook.