Ingredients for Creme Brulee
200ml Milk
1.75L Double Cream
275g Caster Sugar
20 Egg Yolks
5 Vanilla Pods, split & scraped
Creme Brulee recipe method
- Whisk the egg yolks and sugar together.
- Combine the milk, double cream and vanilla into a pan.
- Bring to the boil and pout onto the egg yolk / sugar mix.
- Mix thoroughly, and skim any foam off.
- Pour into metal rings which have one end tightly covered with two layers of cling film.
- Blowtorch off any bubbles.
- Bake in a bain marie @ 120˚C for 35mins – then check.
- Chill for a minimum of 6 hours to set.
- To glaze, either use powder caramel or demerera sugar
CHEFS SERVING NOTE:
- Served with; Poached Rhubarb, rhubarb gel, Rhubarb sorbet
Shelf life: 2 Days
Original recipe from a 1 Michelin star kitchen
Wiki: Creme brulee