Creme Brulee (Isabel's)
Ingredients
3 Egg(s)
3 Egg yolk(s)
2 Tbsp Caster sugar
500 ml Single cream
2 Tbsp Grand Marnier
Demerara sugar
Method
Beat all the eggs with the caster sugar until creamy. Heat the cream and Grand Marnier. Put the egg mixture into a bowl over a pan of boiling water (or a bain marie). Pour the cream onto the egg mixture slowly and cook until it thickens. Be careful not to overcook it. Pour the mixture into ramekins and chill.
About 2 hours before serving, sprinkle the brown sugar over the surface of the custards to a depth of about 1/4 inch or 5 mm. Stand the ramekins in a large dish of crushed ice. Put under a hot grill until the sugar dissolves and forms a hard glaze. Be careful not to burn the sugar. Leave to cool.
24 Sep 2023
Shirl Seath