Creme Brulee Recipe
Creme Brulee Recipe with Single Cream, Egg Yolks & Castor Sugar.
INGREDIENTS
1/2 pint (300ml) Single Cream
2 Egg Yolks
1 dessertspoon Castor Sugar
Castor Sugar for the caramel
METHOD
Scald the Cream in a saucepan. Add the Egg Yolks and stir to incorporate until it's just about to boil. Strain into a china souffle dish and leave in the refrigerator overnight. Dust the top of the custard with a thin layer of Castor Sugar so that no custard shows. Grill until the custard turns a golden colour. Allow to cool before serving. Serves 6.
Based on the Creme Brulee recipe in:
Classic Recipes
by Joanna Percival (Albany Books / Debenhams Books 1978).