Premium Creme Brulee
|Caster sugar/Vanilla sugar||1 Ounce|
|Single cream||1 Pint|
|Demerara sugar||2 Ounce|
Heat the oven to 325°F, 160°C, gas no. 3.
Well butter a shallow oven proof dish about 1 1/2 pint (900 ml) size or six to eight small individual dishes.
Beat the egg yolks with the sugar or vanilla sugar; if you do not have vanilla sugar, add a little vanilla essence.
Heat the cream to scalding (180°F) and gradually beat into the egg yolks.
Pour into the dish or divide between individual dishes, stand in a baking tin half filled with warm water and bake in the oven for 45 minutes or until set.
If using small dishes they will only need about 25 to 30 minutes cooking time.
Take out and leave to cool.
Sprinkle the top with demerara sugar to about 1/4 inch (1/2 cm) thickness and put under a hot grill.
Watch carefully until the sugar melts and then caramelizes to a golden brown.
Remove and chill before serving for about 3 hours.
This gives time for the hard caramel topping to become slightly less hard and easy to crack and serve.
If you leave it considerably longer the caramel will melt and soften which is not nearly so attractive and does not taste as good.