Desserts · Recipe No. 354
Creme Brulee
Creme Brulee made with egg, vanilla essence, egg yolk and caster sugar. The recipe serves 4; change the portions and units below and the amounts update.
- Serves 4
Method
Bring cream to boil with vanilla esence (You can use a vanilla pod for better flavour)
Beat egg, egg yolks and sugar until slightly thickened.
Stir in the cream add drambuie and praline, strain into ramekins or other mould.
Strain the custard and pour into moulds.
Put into hot bain marie aand bake in oven gas 4 - 20 minutes or until a skin has formed.
Chill for several hours.
Sprinkle the top with mixture of the brown & icing sugar, gratinate or flame torch.
Allow to cool but serve within two hours.
Serve with whipped cream and mint.
Tip: tap a step to tick it off as you cook.
Chef’s notes
- This is one of many variations of this popular sweet, add different liqueurs as you prefer.
- Be careful when gratinating to allow sugar to melt but do not overdo as custard will bubble through.
Shopping list for 4 portions
Dairy & eggs
Baking
Fresh herbs
Store cupboard (check you have)
Converted from the Cookeryonline Excel workbook “Creme Brulee”.