Gary Rhodes

Crème Brûlée

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Preparation info
  • Serves

    6

    • Difficulty

      Medium

Appears in
top 1000Rhodes Around Britain
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