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Tasty Creme Brulee

  Single cream 425 Milliliter
  Vanilla essence 5 Milliliter
  Dried egg powder 60 Milliliter
  Water 120 Milliliter
  Caster sugar 30 Milliliter
  Demerara sugar 60 Milliliter

1. Heat the cream and vanilla essence until just about to boil.
2. Blend the dried egg and water to a smooth cream, then stir in the caster sugar. Pour on the hot cream, stirring all the time. Return to the pan and heat gently, stirring all the time with a wooden spoon until the custard thickens and coats the back of spoon. Do not allow to boil.
3. Pour the custard into 4 fireproof ramekin dishes and leave to cool. Chill.
4. Just before serving, sprinkle 15 ml/1 tbls of Demerara sugar over each dish to cover the custard completely. Place under a hot grill until the sugar caramelises.

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