Creme Brulee
Ingredients
570 ml Double cream
6 Egg yolk(s)
2 Tbsp Caster sugar
4 tsp Cornflour
Vanilla essence
Topping
175 gm Caster sugar
Method
Heat the cream to boiling point in a saucepan. Blend the egg yolks, cornflour, caster sugar and vanilla essence in a bowl. Pour over the hot cream stirring to avoid scrambling the eggs. Return the mixture to the saucepan and heat gently still stirring until the mixture thickens - about a minute or two. Pour into ramekins and leave to cool.
To make the caramel, place the sugar in a heavy saucepan and heat slowly to caramelise it - don’t stir. When all the sugar has dissolved, pour it over the custards and allow to cool.
Acknowledgements
Delia Smith
24 Sep 2023
Shirl Seath