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Creme Brulee #9

Home | Recipes | C
Nosh Winter

Ingredients:

  • 600 ml Double cream
  • 3 Vanilla pods; split
  • 8 Egg yolks
  • 2 tb Caster sugar
  • 2 Punnets fresh raspberries
  • Unsalted butter for greasing
  • Demerara sugar for caramel lid; (don't use soft brown muscovado-type sugar as it burns too quickly)

Directions:

Place the cream and vanilla pods in a high-sided saucepan. Heat slowly, stirring occasionally, to just below boiling point - don't let the cream boil. Set aside to cool slightly for 5 minutes. Remove the vanilla pods.
 
Now preheat the oven to 160-180C/325-350F/gas 3-4. Whisk the egg yolks with the sugar until creamy in consistency and then stir in the warm cream.
 
Grease 8 ramekins and line the bottom of each with fresh raspberries. Fill with the mixture to about 1cm from the top lip. Place foil squares over the pots and smooth down the sides so the foil lid is straight and level and not touching the mixture.
 
Place the ramekins, evenly spaced, into a hot water bain-marie and cook in the preheated oven for 15-17 minutes. Test one after 15 minutes by peeking in under the foil lid and gently tapping to check its solidity; prod the surface gently with your finger to see whether it's sloppy and needs another few minutes. Allow to cool, then refrigerate.
 
The brulees can be prepared up to this point the day before. Uncover the ramekins and sprinkle a generous layer of sugar evenly over the entire surface.
 
Preheat the grill to maximum until it is red hot, then get the ramekins as close to the heat as possible. Watch the sugar melting and turning into caramel. You have to remove the pots immediately to stop the cream layer underneath boiling. turn the pots around and rotate the less brown areas to catch the heat best. Allow to cool completely before serving.
 
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