I received lots of lovely foodie related gifts for my birthday last week, but the cooks blow torch and 4 Portmerion creme brulée dishes were top of my list. I'd never attempted creme brulee's before, partly because I lacked the necessary blow torch (you wouldn't get the same effect under a grill) and partly because I 'thought' it was complicated. As it turns out it really wasn't.
On Saturday I set about making the creme brulée's and what I ended up with was one of the most wonderful creamy desserts I had ever tasted. Delicately flavoured with vanilla and with the all important crunchy sugar crust. The beauty with these is that you can make them (barring caramelising the crust) up to a day before and store them in the fridge until needed. When you're ready to serve just pull out your blow torch to caramelise the sugary crust.
Now I've cracked Creme Brulée's I'm wondering what else I can use my blow torch for. Suggestions most welcome as I'm struggling for idea's - food related please!
A luxurious creamy dessert
- 5 Egg Yolks (large)
- 55g Caster Sugar
- 426ml Double Cream
- 100ml Full Cream Milk
- 1 Vanilla Pod, halved and seeds scraped out
- Extra Sugar for sprinkling on top
- Step 1: Preheat oven to 180c/160fan.
- Step 2: Whisk together the egg yolks and sugar for 1 minute with an electric whisk and set aside.
- Step 3: Put the cream, milk and vanilla seeds into a pan and put on the hob over a medium heat. As soon as you see bubbles forming take the cream mixture off the heat.
- Step 4: Set a sieve above the whisked egg yolks and sugar and pour the cream through it.
- Step 5: There will be a layer of foam so use a large metal spoon to scoop it off.
- Step 6: Pour the mixture into a large jug and set aside while you prepare the tin. Place 4 x 175ml ramekins in a large deep roasting tray and pour in hot water from the tap so it comes about 1cm up the outside of the ramekins.
- Step 7: Fill the ramekins with the cream mixture then place a large baking sheet on top of the roasting tin, leaving a small gap at one end for the steam to escape.
- Step 8: Cook in the oven for 20 minutes (or until slightly wobbly when you shake them - if you are using deeper ramekins it may take 30 minutes).
- Step 9: Take ramekins out of tin and cool on a wire rack. Place in fridge until ready to serve.
- Step 10: When ready to serve sprinkle a heaped TSP of caster sugar over each ramekin and spread out by tipping the ramekin in different directions. Run your hand under running water then flick droplets of water over the surface of each one....then it's time to caramelise with the blow torch, holding it just above the sugar layer.
- Step 11: Serve within one hour to ensure your crust is still hard.