A Creme Brulee is really just a ‘Fancy Custard’ with a toffee top.
It is a traditional French Dessert and although it sounds hard and looks fancy, it is pretty easy to make. Best of all – if you are making a Creme Brulee as a dinner party dessert, you can make it in advance up until the toffee part – and then just burn the sugar on the table for a bit of ‘theatre’.
If you have a blow torch at home, you don’t need to put these under the grill, just give them a few seconds of a good blast of heat and you are done!
Simple Way to Make Creme Brulee
Course: DessertsDifficulty: Easy
Servings
6
servingsPrep time
10
minutesCooking time
2
hoursTotal time
2
hours10
minutes
Cook Mode
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Ingredients
1 Vanilla pod
4 cups Double cream
6 Egg yolks
1/2 cups Caster sugar
2 tbsp Orange liqueur
1/3 cups Soft light brown sugar
Directions
- Preheat oven to 150 degrees C. You will need six 120 ml ramekins set in a roasting tin.
- Split the vanilla pod down the centre and scrape the insides of pod into saucepan.
- Add the cream and slowly bring to boil over medium heat, stirring. Take off the heat and leave to one side.
- Whisk egg yolks in a bowl with the sugar and liqueur, whisk in the hot cream and strain into a jug.
- Divide the custard between the ramekins. Pour boiling water into roasting pan until it is half way up the side of ramekins.
- Cover with foil and bake for 30 minutes or until custard is just set. Let cool and then let chill in fridge.
- Return to dry roasting pan and sprinkle the brown sugar over the top. Place under preheated grill for 30 -60 seconds until the sugar has caramelized.
- Be careful not to let the sugar burn. Place in fridge for the crust to set.
Notes
- not suitable for freezing
- serve with fresh whipped cream
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