Perfect Créme Brulée

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Crème brûlée is a misunderstood recipe. While it carries an air of Frenchified grandeur, at heart it’s the simplest baked custard with a some burnt sugar on top. That said there are some important rules to ensure your custard is delicate and light, doesn’t split, and has just the right caramel on top.

Ingredients
  • 300ml cream
  • 150ml double cream
  • seeds of 1 vanilla bean
  • 2 eggs
  • 4 egg yolks
  • 2 Tbsp caster sugar
  • 2 Tbsp Demerara sugar
  • fruit, to serve
Instructions

1 Preheat oven to 150°C. Combine the creams and vanilla seeds in a medium saucepan d set over a moderate heat. Bring to a boil. Whisk the eggs, yolks and caster sugar in a bowl, then stir in the cream mixture.

2 Pour into four 200ml cup ramekins and place in a roasting pan. Add hot water to halfway up the sides o the ramekins then bake for 20-25 minuets until just set. Allow to cool.

3 Sprinkle with Demerara sugar, grill until lightly blackened, then serve with fruit.