The Classic Creme Brulee

Creme Brulee is a traditional French classic that everyone has at least heard off, if not tried. It is simple but in true French style is rich in flavour. It consists of a rich, smooth  custard flavoured traditionally with vanilla and then served with a crispy caramel topping.

The recipe goes back to the mid 1600's but took off as a round the world dessert in the late 1800's with the mass emigrations of people to other parts of the world. I have eaten creme brulee in various parts of the UK, France and Finland and have seen it being served in other places making this a truly international dish.

The plus side to this recipe is that it is a cheap, easy dessert to make. You can wow your dinner guests with your grasp of French cuisine by serving this up at the end of your dinner party. I wow'ed my family this past Sunday with it as my wife had gave me a butane torch for my birthday.

To make enough for 6 people you will need:-

5 large egg yolks
600ml double cream
2 vanilla beans
3 tbsp sugar
about 6 tbsp demerara sugar

Preheat your oven to 150C. Put your cream in a heavy bottomed pan, add the sugar and then split the vanilla bean in half and scrape the insides with the back of a knife, add both the insides and the bean to the cream. Place over a medium heat and gently bring to a simmer, don't let it boil. Take off the heat.

Place your egg yolks into a mixing bowl and place on a towel. Then with a whisk in one hand, pour the cream mixture on top of the eggs whilst whisking. Once all the cream is in, whisk for a little longer and then strain into another container.

Now assemble your ramekins in a baking dish and pour the mixture into each one, leaving space at the top for the sugar. Now pour hot water into the baking dish until it comes up half way of the ramekins. Place into the oven and cook for anywhere from 15-30 minutes. Test them before you take them out, you are looking for a nice jiggle, not a liquid one but a jelly like one. Once this has been achieved, take out of the oven and place on the side for 5 minutes. Then put into the fridge for at least 2 hours but it is better overnight.

Take out an hour before you want to serve (traditionally creme brulee is served at room temperature but you can serve straight from fridge), sprinkle a tablespoon of the demerara sugar on top of each one and shake off the excess. Use a butane torch to caramelise the sugar or put under a high heat grill until caramelised. Serve immediately and watch your guests take delight in cracking the crispy sugar and spoon the combined custard and sugar in.