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1 H & 4 M
A Crème Brulée recipe to give you a taste of heaven on earth! A divine rich custard flavor topped with a layer of hardened caramelized sugar.
The Custard & Topping
(¾ pint) 1½ cups double cream, heavy cream or whipping cream
6 egg yolks
1½ tbsp vanilla sugar or castor sugar
2 tbsp almond or orange liqueur
(50gm) 4tbsp light brown sugar
1 vanilla pod
Preparing The Custard Then The Burn (Brulée)
You will need 6 ramekin dishes placed in an oven dish or tin that is deeper than the ramekin dishes. Have these ready.
Preheat the oven to 180°C / 350°F / Gas 4
Place the cream into a heavy-based saucepan.
Split the vanilla pod and scrape out the seeds into the cream.
Bring to boil, over medium heat, stirring continuously.
Remove from heat and leave to stand for about 15 minutes.
Whisk the egg yolks with the sugar and liqueur until well blended.
Gradually, whisk in the cream.
Pour into the ramekin dishes.
Pour boiling water into the oven dish so that it comes halfway up the ramekin dishes.
Cover the whole dish with foil and bake for 30 minutes until they are set.
When set, sprinkle with brown sugar and place under broiler/grill for about 30 seconds or until sugar melts/caramelizes.
Place in refrigerator to chill before serving.
Another method to brulée or burn them is to use a blowtorch. This is quite simple, you just need a bit of confidence to do it for the first time. Protect the edges of the dishes with foil and aim the flame over the surface for a few seconds until browned.
The nutritional information for this recipe has been calculated for the entire recipe electronically, if you are not satisfied with these results, please use the link to CALORIE COUNTER in the Notes section above.
Excellent site with some old favourites together with some recipes which were new to me.
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