C is for Crème Brûlée

There is something very simple, but very delicious about a luscious Crème Brûlée.  Cracking through that crispy disc of caramelized sugar to dip into the velvet smoothness of vanilla custard.  

And this is the recipe I use to make six ramekins of ambrosia (and that's not the canned/packet stuff)!

Gather:

• 500 mls double cream
• 6 large egg yolks
• 1 vanilla pod
• 100 gms caster sugar
• 6 tblspn caster sugar (to sprinkle)

Then...

1. Turn on the oven to 150℃ to pre-heat
2. Cut the vanilla pod down the middle and scrape out the seeds by running the back of your knife along the skin of the pod (both sides inside) and dumping the seed pulp into the cream.  Put in the pod too.
3. Bring the vanilla cream in a pan to boiling point (when you can see it's just beyond scalded) and then simmer for 5 mins
4. While this is simmering, whisk the egg yolks with the 100 gms sugar until the mix is pale and fluffy
5. Fish out the (empty) pod and bring the cream back up to the boiling point and then whisking the egg mix furiously, pour the cream into the bowl.  If you don't whisk enough, you will only have scrambled eggs
6. Pour the mix into six ramekins until they're about ⅔-rds full
7. Put the ramekins in a deep roasting tray and pour water into the tray (not the ramekins) until the water's about half way up the outside of the dishes to form a bain marie
8. Then carefully put the tray in the oven and leave to cook for 40-45 mins.  It should still wobble a bit as the dish will continue to cook slightly out of the oven
9. Immediately take out the ramekins from the water (I use my kitchen tongs to do this) and leave to cool
10. Chill until needed (easily left overnight)
11. When you come to serve, sprinkle over a tablespoon of caster sugar per ramekin and put under your hottest grill setting to caramelize OR you can use a blowtorch

Obviously you have to be careful, but I tend to use my husband's blow torch as it's a lot quicker.

Are you ready to serve up Crème Brûlée on Crème Brûlée Day on 27 July.