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Collection: Puds
Recipe By: Marcus Andreen
Crème Brûlée
Ingredients
- 300 ml double cream
- ½ x vanilla pod (or ½ tsp vanilla extract)
- 55 g granulated or caster sugar
- 4 x egg yolks
- 1 tbsp very fine demerera sugar or icing sugar for burning
- Summer berries (optional)
Directions
- Preheat oven to 150°C.
- Heat cream and vanilla pod in saucepan, do not allow to boil
- Remove vanilla pod, rinse and store.
- Beat egg yolks and sugar in large jug until pale yellow and slightly foamy.
- Add warm custard to egg yolk mixture.
- Place 4 large or 6 small ramekins in a large roasting tin, add hot water to half way up sides of ramekins, pour custard into ramekins, drop in a few summer berries (if using), and bake for 15 – 20 minutes.
- Allow to cool in fridge for 2 hours+.
- Sprinkle ramekins with caster sugar, and
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