Crème Brulee
A really delicious and extravagant-tasting dessert, this also looks very impressive, but is actually quite simple to achieve (particularly if one has a kitchen-sized blowtorch!).
You can add berries, sliced strawberries etc to ramekins before pouring in the cream mixture.
serves 6.
Ingredients:
|
600 ml double cream |
100 ml milk |
|
2 vanilla pods (or a few drops vanilla essence) |
5 egg yolks, beaten |
|
4 oz caster sugar |
2 tspn cornflour |
|
2 tspn grated orange rind or candied orange |
3 oz demerara sugar |
Method:
In saucepan, bring cream, milk and vanilla to the boil. Remove from heat, discard vanilla pod if using. Blend together in bowl the egg yolks, sugar, cornflour and orange rind.
Whisk in hot cream mixture. Pour into buttered ramekin dishes – mixture should be around 1 inch deep and almost to the top of the dish.
Arrange dishes in baking pan, filled with cold water to come 1 inch up sides of ramekins.
Bake at 150oC for 30 mins or until set. Cool on bench then refrigerate cremes for 2 hours.
Cover tops with demerara sugar. Grill or use a blowtorch (kitchen size!) to caramelise sugar. Serve lukewarm or cold.