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.
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 over a pan of hot water and heat until the custard begins to thicken, stirring all the time. It should have the consistency of single cream. It is now ready for the next stage.
Divide the custard between six
To finish the brûlées, when set sprinkle them liberally with icing sugar. If you have a blow torch, this is great for achieving a quick and even glaze! If not, then colour them under a pre-heated hot grill, having the moulds as close as possible to the heat. As the sugar is heating, it will bubble and start to colour. More sugar may need to be added and then continue to colour until deep golden brown. The brûlée is now ready to serve.
You can make chocolate brûlées by simply adding grated chocolate to the mix before putting it into the ramekins. About
© 1994 Gary Rhodes. All rights reserved.