Creme Brulee Recipe
Creme Brulee Recipe with Eggs Yolks, Sugar, Double Cream, Single Cream, Vanilla Essence & Water.
INGREDIENTS
4 Egg Yolks
2 oz (50g) Castor Sugar
1/2 pint (300ml) Double Cream
1/2 pint (300ml) Single Cream
Few drops of Vanilla Essence
(3oz) 75g Granulated Sugar
3 tbsp Water
METHOD
Add the Castor Sugar to the Egg Yolks and blend together. Pour in the Double Cream & Single Cream and stir in a few drops of Vanilla Essence. Strain this custard mixture into a 1 1/2 pint (900ml) serving bowl or dish.
Place the bowl in a deep roasting pan containing 1 inch (2.5cm) of hot water. Bake the custard for 45 minutes or until just firm. Remove and allow to cool and then place in the fridge overnight.
The following day make the caramel. In a heavy pan warm up the 3 tbsp Water. Add the Granulated Sugar and dissolve over a low heat. Bring to the boil and heat until it turns a pale caramel colour. Quickly pour three quarters over the top of the custard. Pour the remainder into a well oiled tray and when this has set, crush it and arrange around the egde of the custard dish.
Serves 4.
Based on the Creme Brulee recipe in:
Hamlyn All Colour Cook Book
by Mary Berry, Ann Body & Audry Ellis (Hamlyn 1970).