I have made crème brûlée before and found it very time consuming as it involved stirring for a very long time!
However, I recently discovered this recipe that is so much simpler, viz a lot less stirring, yipee!
Also, unlike some recipes that require you to wait until they are set, this one removes that requirement as during the baking process it sets.
500ml/18fl oz double cream
1 vanilla pod
100g/4oz caster sugar (plus extra for the topping)
6 free-range egg yolks
- Pre-heat the oven to 150°C/300°F/gas 2
- Pour the cream into a saucepan. Split the vanilla pod lengthways and scrape the seeds into the cream.
- Chop the empty pod into small pieces, and add them to the cream.
- Bring the cream to boiling point, then reduce the heat and simmer gently for five minutes.
- Meanwhile, in a separate bowl, beat the sugar and egg yolks together in a large heatproof bowl until pale and fluffy.
- Bring the cream back to boiling point. Pour it over the egg mixture, whisking continuously until thickened – this indicates that the eggs have begun to cook slightly.
- Strain the mixture through a fine sieve into a large jug, and then use this to fill six ramekins to about two-thirds full.
- Place the ramekins into a large roasting tray and pour in enough hot water to come halfway up their outsides. (This is called a bain-marie.)
- Place the bain-marie onto the centre shelf of the oven and bake for 40-45 minutes, or until the custards are just set but still a bit wobbly in the middle.
- Remove the ramekins from the water and set aside to cool to room temperature. Chill until needed.
- When ready to serve, sprinkle one level teaspoon of caster sugar evenly over the surface of each crème brûlée, then caramelise with a chefs’ blow-torch. Or you can caramelise them under the grill.
- Set aside to cool for a couple of minutes, then serve.
I really love serving these creamy luscious desserts with a little blackcurrant coulis (blend blackcurrants with a little blackcurrant juice and some icing/powdered sugar to taste) plus a scoop of raspberry sorbet. The clean sharp taste of the coulis and the sorbet, cuts through the rich creaminess of the Crème brûlée just perfectly.