Consuming Passions - Worldwide Events Managers

Crème Brulée

Serves: 4

Notes

Sheer indulgence. Literally translated from the French as ‘burned cream’, this rich dessert is perfect served with fresh summer fruits. Prepared in individual dishes, it is a custard cream with a delightfully crunchy sugar topping.

Ingredients

• 3 large egg yolks (from 60g eggs) 3* 00ml whipping cream
• 75g caster sugar +
• 25g caster sugar
• 1 tsp vanilla essence

Method

Beat 75g sugar with the 3 egg yolks until sugar has dissolved. Heat cream in heavy saucepan until just boiled. Add vanilla essence. Pour cream and vanilla into egg/sugar mixture, stirring constantly. Pour mixture into 4 lightly greased ramekins (or tea cups). Put ramekins into pan of water so that it comes at least half-way up the sides. Put pan into preheated 200C oven. Bake for 15-20 minutes, until a skin forms on the surface of the egg mixture. Remove from the oven, allow to cool and refrigerate for at least 5 hours – or overnight. Sprinkle each with remaining sugar. Put dishes (or cups) under medium/hot grill as close as possible to heat until top is golden and crisp (about 2 minutes). Chill again and serve.