Officially one of my favourite desserts. I will decide which restaurant to have dinner at based on whether they serve creme brulee or not! There is something about creme brulee that is just really sexy, it was even mentioned in one of the Fifty Shades of Grey books! My friend Janev has recently moved down to Bristol and wanted to learn how to cook some new desserts, so this recipe if for you my dear xx
Top five reasons for making creme brulee:
1) You get to use a blow torch.
2) You get to ‘burn some shit’. Well, you get to burn some sugar, but you get the idea.
3) You get to crack your spoon through the sugar layer (best bit!)
4) The caramelised sugar gets stuck to your teeth.
5) After all this, you get to eat custard. Winner!
500ml double cream
1 vanilla pod (I recommend ordering them from http://www.vanillamart.co.uk/ so much cheaper than a supermarket, good quality and will keep for ages in a cupboard.)
75g caster sugar
Preheat the oven to 150 degrees.
Pour the cream into a pan and put this on a medium heat.
Slice the vanilla pods in half lengthways and then use the back of a butter knife to scrape out the seeds. Put the seeds and the vanilla pod shells into the cream.
Grate the peel from the orange and add this to the cream.
Allow the cream to just come to the boil and then simmer gently for 5 minutes.
Meanwhile, separate your eggs. (You can use the egg white for a meringue based recipe later on.) Put the egg yolks into a large bowl. Add the sugar and whisk until frothy.
Allow the cream mixture to cool. You should be able to stick your little finger into the cream mixture without it burning. If your cream is too hot you will scramble your egg yolks!
Strain the cream mixture onto the bowl with the egg yolks in. This will leave the vanilla pods on the sieve and allow the seeds to remain in the cream. Continue whisking the mixture while the eggs thicken slightly.
Ladle your cream mixture into the pots you will serve your creme brulees in. Less is more for these pots. Whenever I have ordered a creme brulee in a restaurant and it comes in a big dish, the custard is always runny. Rubbish.
The dishes in the photos are small heart-shaped Le Creuset pots that Andy bought me for Valentine’s day – the perfect size!
Place the pots into a deep baking tray, boil the kettle and place the baking tray into the oven. Carefully pour the boiling water into the baking tray until it comes half way up the pots. Try not to burn yourself/pour water all over the oven/floor.
Allow to cook for about 30 minutes or until the custard looks set. Carefully remove the pots from the tray and pour the water away. Allow to cool and then put in the fridge, preferably overnight.
Then comes the good bit! Sprinkle a teaspoon of caster sugar over the top of each creme brulee. Honestly, a teaspoon is all you need for a pot this size. Turn out your blow torch and burn baby burn! Actually, you should probably burn quite carefully in order to get an even brown colour….
Allow the sugar to set for a few minutes and then dig in! These are great for dinner parties as you can make then the day before, and your guests can have a go at burning their own dessert.
Note: I have tried to make creme brulee under the grill before (as I only acquired my blowtorch recently,) and it really doesn’t work well. I would recommend one of the Masterclass blow torches, available from amazon, as they are well designed and easy to use.