Food and Drink

Published on November 29th, 2012 | by The Town Crier

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Crème Brulee

Recipe serves 6

Ingredients

600ml double cream

50ml milk

8 egg yolks

120g sugar

2 vanilla pods

Sugar for topping

Method

Heat the milk and cream with the sugar and vanilla pods in a pan over a low heat. Next, pour the milk and cream onto the eggs & mix well.

Now pour this mix into 6 ramekin moulds; place the moulds in a Bain Marie (or you can use a deep roasting tray filled with water) and put in the oven for 1½ hours at 120ºc or until they are completely set. Remove from the Bain Marie and allow to cool in a fridge for at least two hours.

When you are ready to serve, dust with caster sugar and caramelise with a blow torch, then serve immediately.

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