I love Creme Brulee. Who doesn’t? Here is a recipe from the already-known book: “Good Housekeeping Cookery Book” , 1985. I remember the first time I made this, several years ago. The compliments given made my heart happy and encouraged me to continue cooking so here I am today, sharing my little experience for good food and fine recipes.
Today my recipe is for a special occasion, it is for a birthday dear to me, so this is for you.:)
- 600 ml (20 fl oz) double cream
- 1 vanilla pod
- 4 egg yolks
- 100 g (4 oz) caster sugar
- Pour the cream into the top of a double saucepan or into a mixing bowl placed over a pan of simmering water. Add the vanilla pod and warm gently until almost boiling, the remove from the heat. Remove the vanilla pod.
- Beat together the egg yolks and 50 g (2 oz) of the caster sugar until light in colour. Gradually pour on the cream, stirring until evenly mixed.
- Stand 6 individual ramekin in dishes in a roasting tin, then pour in enough hot water to come halfway up the sides of the dishes. Pour the custard mixture slowly into the ramekins, dividing it equally between them.
- Bake in the oven at 150°C, 300°F, mark 2 for about 1 hour until set. Do not allow the skin to colour. Remove from the tin and leave to cool, then refrigerate overnight.
- Sprinkle the remaining sugar evenly over the top of each Creme Brulee and put under a preheated hot grill for 2-3 minutes until the sugar turns to a caramel. Leave to cool, then chill before serving. This is delicious served with a selection of fruit, such as freshly sliced strawberries and peaches and stoned cherries.