CRÈME BRÛLÉE
50 mins
8 people
A little more challenging
A great crème brûlée - put a twist on this classic by flavouring yours with lavender, cocoa or cinnamon.
Ingredients
- 7 egg yolks
- 100g sugar
- 200ml milk
- 300ml cream
- 1 vanilla pod
Procedure
- Combine the egg yolks with the sugar and mix well. Split the vanilla pod in half lengthways and scrape out the seeds. Put both pod and seeds into a pan with the milk and the cream. Bring to the boil and simmer for 10 minutes.
- Remove the vanilla pod from the liquid and stir the milk/cream mixture slowly into the egg mixture, taking care to avoid making bubbles. Stir the mixture gently with a whisk, without beating.
- Distribute the mixture between 8 oven proof ramekins and place them on an oven rack.
- Bake on shelf level 2, on Steam setting 3 at 95°C for 50 minutes. Cool the brûlées to room temperature then chill before serving.
TO SERVE
Sprinkle the tops with brown sugar and caramelise with a kitchen blowtorch, then serve immediately. Garnish with biscuits and cape gooseberries.
Chef's Secret
Crème brûlée is all about the combination of textures – the sweet caramel crust, the yielding crème… truly addictive.
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