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5 Star Recipe Superb |
Outstanding Creme Brulee recipe |
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This is one of my favourite desserts to eat and prepare. People
love the custard. So much better than commercial or even most
restaurants custards. But the fun part is getting everyone to
put on their own sugar and blowtorch it. An activity at the
table that gets people participating. My way of adding the sugar topping and melting it is easily the best way to do it. It was sort of a fluke that this method evolved and it works a treat. The best tasting, crunchy caramel toffee. Superb! |
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| Creme Brulee Recipe | ||||
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200ml pouring cream 200ml full cream milk 1 tsp vanilla extract 4 egg yolks 2 or 3 Tbs caster sugar 1/4cup Brown sugar |
Heat the cream and milk to just boiling and set aside to cool for 10 minutes. Add vanilla extract. Beat egg yolks and caster sugar together 3 minutes till pale. Let stand 5 minutes. Remove any foam of skin bits from both mixtures. Carefully and slowing while stirring add egg to milk. Set 4 Ramikins into a baking tray and pour equal amounts of mixture in. Skim off any foam from the top with a teaspoon. Fill the baking tray half way up the sides of the ramikins with hot water. Cover with foil and bake at 180° for 40 minutes. Allow to cool and cover with cling wrap. Refrigerate overnight or at least 3 hours. Remove the ramikins from the refrigerator and discard the cling wrap. Sift the brown sugar and spread a 5mm layer over the custard and pat flat with your finger. Let stand for 15 minutes. Using a teaspoon, carefully scrap the dry and loose brown sugar off the top leaving a layer of moist brown sugar about 1mm or 2 mm thick. Carefully blow torch trying not to touch the sugar with the flame till it has all melted. After a few goes you will get good at this. Let cool for a minute or two and eat immediately. Yummy.
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