Creme brulee

recipe

Creme brulee

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There's something immensely pleasurable about smashing through the crispy caramelised topping of a creme brulee and revealing the rich creamy custard underneath. Try serving it with a 10-year-old Tawny Port

Ingredients

500ml double cream
1 vanilla pod
100g caster sugar, plus extra for the topping
6 egg yolks

Serves: 6

Directions

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Preheat the oven to gas mark . Pour the cream into a saucepan. Split the vanilla pod lengthways and scrape the seeds into the cream. Chop the empty pod and add to the cream. Bring to the boil then lower the heat and simmer gently for minutes.
Beat together the sugar and egg yolks in a large heatproof bowl until pale and creamy.
Bring the cream back to boiling point. Pour it over the egg mixture, whisking all the time until thickened - this indicates that the eggs have begun to cook slightly. Strain through a fine sieve into a large jug and then use this to fill six ramekins about two-thirds full.

Source: Discover the Origin