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Traditional Creme Brulee

Western.Chefs's picture
Ingredients
  Egg yolks 6
  Sugar 4 Ounce
  Castor sugar 4 Ounce (100 Gram)
  Single cream 1 Pint
  Demerara sugar 1 Tablespoon
Directions

GETTING READY
1) In a basin, crack the egg yolks.
2) This dessert looks pretty if baked in a white porcelain souffle dish.
3) Preheat the grill.

MAKING
4) Add the sugar to the yolks and, using a wooden spoon, blend thoroughly.
5) Bring the cream almost to the boil and pour slowly over the yolks, stirring well.
6) Strain the custard into a shallow, well-buttered, 1 1/2-pint (scant 1-litre) fireproof dish.
7) Place in a shallow roasting or baking tin with 1 inch (2 1/2 cm) cold water up the sides of the dish.
Set in a slow oven (300°F, 150°C or Gas No. 2) and bake for 1-1 1/2 hours until the custard is set firmly.
8) Remove from the heat and allow to cool, then chill.
9) About 1 hour before serving sprinkle the top with Demerara sugar to cover the surface.
10) Brown quickly under a preheated hot grill.
11) Turn the dish while browning so that the sugar melts evenly.
12) Allow to cool and the sugar topping will become quite crisp.

SERVING
13) Serve the creme brulle with some extra cream.

TIP: In this recipe the custard is best baked in advance and chilled before the caramel topping is added.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Dessert
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Preparation Time: 
30 Minutes
Cook Time: 
100 Minutes
Ready In: 
130 Minutes
Servings: 
6

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