Crème brûlée, or ‘burnt cream’, is wicked but irresistible: a smooth creamy custard topped with a delicious crisp caramel glaze. It is usually made in individual little pots or ramekin dishes.
Put the cream in a saucepan with the vanilla pod and heat gently until almost boiling. Remove from the heat, cover and leave to infuse for 10 minutes. Remove the vanilla pod.
Beat the egg yolks in a bowl with
Meanwhile, preheat a very hot grill. Sprinkle the remaining caster sugar evenly over the top of the custards then put them under the grill for 2-3 minutes until an uneven caramel colour. Cool and chill before serving.
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