Crème Brulee

Name: Crème Brulee
Prep time: 1 h
Cook time: 25 min
Total time: 1 h 25 min
Yield: 4 servings
Ingredients: 1 Vanilla Pod; 500 ml Whipping Cream; 5 Large Egg Yolks; 45 gm Caster Sugar; 4 tbsp Caster Sugar (For the topping); 1 Blow torch (For the topping)

Jill Booth

Prep 1 hr1h

Cook 25 mins25m

Makes 4

Les Cornettes in Chapelle d’Abondance set the bar for this dish some 20 years ago and it has been set very high. So high that every time when the question is asked of the 30 or so dishes on the menu "what do you want for dessert”, the answer comes back Crème Brulee every time. Could have chosen Dame Blanche or something other but NO, it is always Crème Brulee. So this is the one to match or beat. This also allows you to show off your skills with the blow touch and acts as a warning to others not to mess with you when you have it in your hand. It is clearly man’s work.

↬ Adapted from The book 'Crème Brulee for Experts only'

Ingredients

1 Vanilla Pod
500 ml Whipping Cream
5 Large Egg Yolks
45 gm Caster Sugar
4 tbsps Caster Sugar (For the topping)
1 Blow torch (For the topping)

Instructions

Keep screen awake

1
Preheat the oven to 140°C (120°C fan oven)/gas 1
2
Custard. To make the custard, cut the vanilla pod, if using, in half and scrape out the seeds
3
Put the seeds and pod, or the vanilla bean paste, in a medium pan and add the cream
4
Bring to the boil over a medium heat
5
Meanwhile, put the egg yolks and sugar in a medium bowl and whisk for or until pale and thick
6
Remove the pan from the heat and take out and discard the vanilla pod
7
Slowly pour the cream into the yolk mixture, stirring constantly using a wooden spoon
8
Divide the custard between four 9cm ramekins and put into a roasting tin, spaced 2cm apart
9
Fill the roasting tin with enough cold water to reach halfway up the sides of the ramekins
10
Bake for until the custards are just set; they should still wobble in the centre
11
Carefully remove the roasting tin from the oven and take out the ramekins
12
Leave the custards to cool to room temperature, then transfer them to the fridge for at least (or up to three days)
13
Topping. To make the topping, sprinkle 1 tablespoon of sugar in an even layer over each custard
14
Using a kitchen blowtorch, heat the sugar until it melts and caramelises. (Alternatively, put the custards under a preheated hot grill and leave to caramelise, watching carefully that they don't burn)
15
Leave to cool. You can serve immediately or chill in the fridge to serve later as you wish

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