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Creme Brulee

Ingredients
  • 150 gr. (5oz) caster sugar
  • 10 egg yolks
  • 4 vanilla pods
  • 100 ml. (3 1/2 fl oz) milk
  • 900 ml. (1 1/2 pints) double cream
  • demerara sugar
Instructions

Mix the sugar and egg yolks together well in a bowl. Split the vanilla pods in half and scrape the seeds out into the milk and cream in a pan. Add the pods too, and heat gently so that the full flavour of the seeds and pods infuses the liquid. Pour the cream and milk on to the yolks, mix well, then pass through a conical strainer. Divide the mixture between ten ramekin dishes (roughly 7.5cm/3 in in diameter). Cook in a bain-marie of hot water in the oven preheated to 140C/275F/Gas 1 for about 30-40 minutes or until just set. Allow to cool and set, then chill in the fridge. Sprinkle the tops with demerara sugar, and glaze under a hot grill (or use a blowtorch). Allow the sugar to set hard, then serve in the dish In The Restaurant, we often make creme brulee in small round, eared dishes (oeufs sur le plat). They are not cooked in a bain-marie as here, and need about 50-60 minutes, very gentle cooking at 100C/212F a very low gas. We sometimes use caster sugar instead of demerara, and repeat the sprinkling and grilling for a particularly crunchy topping. The cremes brulees can be made a day in advance.

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