Crème Brûlée

Name: Crème Brûlée
Yield: Serves 6
Cuisine: France
Ingredients: 8 egg yolks; 1 vanilla pod, split, or a few drops of good vanilla essence; 50 g (2 oz) caster sugar; 600 ml (1 pint) double cream; Icing sugar

Preparation info

Serves
6

Difficulty
Medium

Appears in

Rhodes Around Britain

By Gary Rhodes

Published 1994

About

I’ve never been quite sure if this originates from France or England, but I’ve always called it crème brûlée. It sounds a lot tastier than ‘burnt cream’. This recipe is very similar to the Anglaise Sauce but is cooked in a slightly different way and certainly has a different finish.

Ingredients

8 egg yolks
50 g (2 oz) caster sugar

Method

Pre-heat the oven to 180°C/350°F/gas 4.

Mix the egg yolks and sugar together well in a bowl. Bring the cream to the boil with the vanilla pod, if using. Remove the vanilla pod and scrape the insides into the cream. Now whisk the cream into the egg yolks and sugar. Sit the bowl