The Perfect Crème Brûlée

Name: The Perfect Crème Brûlée
Ingredients: For 6 people, 600 mls (1 pint) (double) cream, 1 vanilla pod, 6 free-range egg yolks, 50 g (2 oz) caster sugar, 100 g (4 oz) Demerara sugar.; For 6 people, 600 mls (1 pint) (double) cream, 1 vanilla pod, 6 free-range egg yolks, 50 g (2 oz) caster sugar, 100 g (4 oz) Demerara sugar.; For 6 people, 600 mls (1 pint) (double) cream, 1 vanilla pod, 6 free-range egg yolks, 50 g (2 oz) caster sugar, 100 g (4 oz) Demerara sugar.; For 6 people, 600 mls (1 pint) (double) cream, 1 vanilla pod, 6 free-range egg yolks, 50 g (2 oz) caster sugar, 100 g (4 oz) Demerara sugar.; For 6 people, 600 mls (1 pint) (double) cream, 1 vanilla pod, 6 free-range egg yolks, 50 g (2 oz) caster sugar, 100 g (4 oz) Demerara sugar.

Preparation info

Difficulty
Easy

Appears in

Modern Classics

By Frances Bissell

Published 2000

About

This luscious dessert has somewhat obscure origins, having evolved in England, but is probably of French inspiration.

Despite its French name, the recipe appears neither in L’Art Culinaire Français nor in Le Répertoire de la Cuisine, both comprehensive manuals of classic French cooking. It does not appear in either the homely Tante Marie or Pellaprat’s La Cuisine Familiale et Practique, nor yet in Larousse Gastronomique. The nearest thing to it is

Ingredients

Dessert
Vegetarian

Ingredients

Method