Cranky Domestic Goddess

What you need:

Cream:

500 ml double cream
1 vanilla pod
120 g caster sugar
6 tsp caster sugar
6 egg yolks

Utensils:

1 saucepan
1 bowl
1 whisk
1 sieve
1 jug
6 ramekins
1 roasting tin
1 blow torch
1 spatula

How you make:

Slice down the middle of the pod and split it open. Scrape out the pulp onto the knife point and put it into the saucepan. Add the pod and pour in the cream.

Place the pan of cream over a medium heat and allow to warm to just under boiling point.

Set the oven to 140ºC

Break the eggs into a large bowl, add the sugar and whisk well until it turns pale in colour. Gradually pour in the warm cream, whisking continually. Once combined, set aside.

Strain the mixture through the sieve into the jug. Place the six ramekins into the roasting tin and fill each one with the cream mixture. Pour enough boiling water into the tray to reach half way up the ramekins. This is known as a bain marie.

Place into the preheated oven and bake for 30 minutes.

Once baked remove the crème brulees from the oven and, taking great care as the ramekins will be very hot, take them out of the bain marie. Allow them to cool to room temperature.

Sprinkle a teaspoon of sugar over each crème brulee. With the blow torch quickly caramelize the top, for roughly 8-10 seconds. Don’t over heat or the sugar will go black. When cooled the caramelized topping will harden.

How you serve:

Serve at room temperature

How many servings:

6 cups

Occasions:

Dessert after dinner
Great for a small party

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