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Crème brûlée

Crème brûlée

Day before D-Day
  • Preheat oven to 150C - bottom element only
  • Pour one and 2/3 pottle double cream into a small, heavy-based pan
  • Slit a vanilla pod in half lengthways, scrape out seeds and chuck in
  • Bring slowly to the boil
  • Meanwhile, put five yolks into a medium-sized heatproof bowl and stir up
  • When the cream begins to boil, remove the pod and pour cream on to the yolk mix, stirring to mix
  • Divide between four ramekins and pour hot water into the tin. Bake for about 40 minutes until the custard is set – it should only wobble faintly when shaken
  • Cool and then chill until cold
  • Scatter the tops of the cold brûlées with demerara sugar, and use a blowtorch to caramelise
  • Yum!

From the Felicity that's not my mother, with the superfluous sugar removed of course

Page last modified on May 11, 2018, at 01:39 PM