Prue Leith

A Cheat’s Crème Brûlée

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Preparation info
  • Serves

    Four

    • Difficulty

      Easy

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By Prue Leith

Published 1978

  • About

This is a version of the famous Trinity College crème brûlée, but without the anxiety of grilling the caramel top. In this version the caramel is simply poured over the set custard.

Ingredients

  • 300 ml/½ pint double cream
  • 3 drops vanilla essence

Method

Start the day before you plan to eat the crème brûlée. Put the cream and vanilla essence into a pan and heat up to scalding point (when the cream is just beginning to bubble round the edges). Beat the egg yolks and the castor sugar until light and fluffy. Pour on the hot cream, stirring until the sugar has dissolved.

Set the oven to moderate (160°C, 325°F, Gas Mark 3). Strain the custar