Crème Brûlée
France
Ingredients
- 5 Egg yolks
- 500ml double cream
- 100g granulated sugar (plus extra for the topping)
- 1 vanilla pod, split (or 1 tsp vanilla extract)
- Pinch of salt
Method
Preheat the oven to 150°C. In a saucepan, warm the cream with the vanilla until it just begins to simmer. Take it off the heat and let it infuse for 5 minutes.
Whisk the yolks with the sugar and salt until pale. Slowly pour the warm cream into the yolks while whisking. Strain and pour into 4 ramekins set in a baking dish.
Pour hot water into the baking dish to come halfway up the ramekins. Bake for 35–40 minutes — the custards should just wobble in the center. Cool, then chill at least 2 hours.
Just before serving, sprinkle a thin even layer of sugar on top of each custard and torch (or grill) until the sugar caramelises to a deep amber crust. Serve immediately.
