Sat, 27 July 2024
INGREDIENTS:
250 mls. heavy cream (2 cups)
4 egg yolks
35 g. sugar (2 ½ Tablespoons)
5 mls. vanilla extract (1 tsp.)
60 g white sugar for caramelised topping (up to ¼ cup)
METHOD:
1. Heat cream in a double boiler on low heat. Stir several times while it is heating until it is
steaming, about 10 minutes.
2. In a medium-sized bowl, beat yolks and add sugar. Slowly add cream to egg mixture, then
vanilla.
3. Pour into 1 ½ quart casserole or tart dish (made of ceramic, plastic, or glass). Alternatively,
pour into six individual ramekins.
4. Place them in a pan of hot water & bake uncovered at 150 degrees Celcius for 45 minutes
(large bowl or tart dish), or 30 minutes (individual servings). The water will create moisture in
your oven.
5. When done, the tops will be slightly browned, and the Crème Brûlée will be firm. Let cool.
This can also be cooled overnight in the fridge.
6. When set and before serving, sprinkle with white sugar. Sprinkle evenly over the top, and not
too heavily.
7. In your oven, place dishes under a red-hot broiler for a couple of minutes until sugar
caramelises (water bath not necessary for this step). Use the topmost rack in your oven and
keep the oven door slightly open.
8. If you happen to have a blow torch at home, you could use that instead. The sugar will bubble
and form a crust on the top, turning the dessert a dark brown.
