I was fortunate enough to learn how to make creme brulee from a French chef and I couldn’t believe how easy it was. Fantastic crowd pleaser.
The egg whites can be frozen easily (in a freezer bag, or ice-cube tray) and used for Macaroons, Meringues or egg white omelette.
- 7 egg yolks
- 90 gr caster sugar
- 2 whole vanilla pods, seeds removed
- 50 ml double cream
- Additional 50 gr caster or brown sugar
Preheat oven to 120 C or 250 F.
Pour the cream into saucepan and bring to the boil. Separately, boil the kettle, full of water.
In a large bowl, add the egg yolks, 90 gr sugar and vanilla seeds and whisk together. Pour in the hot cream and mix together.
Pour the mixture into 6 separate ramekins and place these ramekins into a deep baking tray. Pour the pre-boiled water from the kettle into the baking tray, so it surrounds the ramekins to about half way. Bake in the pre-heated oven for 30 minutes or until the mixture is just set.
Remove the ramekins from the baking tray. Place these into a refrigerator until cold.
Just before serving, sprinkle the remaining sugar on top of the creme brulee in a thin layer. You can either use a blow torch – (which is a lot of fun), if you have one, or you can place these under a grill (watch these closely) and caramelise the sugar until
it’s a nice brown colour. Enjoy!