Traditional Creme Brulee
|Castor sugar||4 Ounce (100 Gram)|
|Single cream||1 Pint|
|Demerara sugar||1 Tablespoon|
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.
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.
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.