- Custard Creme Brulee.jpg (36.56 KiB) Viewed 507 times
Preparation Time: 20 minutes + chilling time
Cooking time: 10 minutes
Serves: 6
If served as six portions, provides 323 cals, 23g fat (of which 8g saturates), 34g sugar and 0.1g salt per portion.
Ingredients
- 250g (9oz) whole milk
- 250g (9oz) single cream
- 3 tsp vanilla extract
- 6 egg yolks
- 100g (3½oz) caster sugar
- 45g (1½oz) cornflour
- 6 tbsp demerara sugar
Method
1. In a saucepan, bring the milk and cream to just under the boil. Blend together the vanilla, egg yolks, sugar and cornflour in a bowl.
2. Pour some of the hot milk into the egg mixture, whisking constantly.
3. Return the mixture to the saucepan. Cook over a medium heat, with constant whisking, until it thickens and comes to a boil.
4. Pour into 6 ramekin dishes, cover each dish with cling film and make sure the the cling film is in direct contact with the surface of the custard. Leave to cool. Once cool, pop in the fridge until ready to use.
5. When ready to brulee, scatter the demerara sugar over the custard, brown the tops using a blow torch until melted and dark golden. Alternatively, brown under a hot grill until the sugar has melted.
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