Pre-heat the oven to 140°C / 275°F / Gas 1.
Pour the cream into a saucepan split the vanilla pod lengthways and scrape the seeds into the cream chop the empty pod into bits, and add them to the cream, bring to a boiling point, then lower the heat and simmer gently for five minutes.
Beat the sugar and egg yolks together in a large heat-proof bowl until pale and creamy bring the cream back to boiling point. Pour it over the egg mixture, whisking all the time until thickened (this indicates that the eggs have begun to cook slightly).
Strain through a fine sieve into a large jug, and then use this to fill six ramekins about two-thirds full. Place the ramekins in a large roasting tray and pour in enough hot water to come halfway up their sides place on the centre shelf of the oven and bake for about 30 minutes, or until the custards are just set and are still a bit wobbly in the middle.
Remove from the water and allow to cool to room temperature, when ready to serve, sprinkle one level teaspoon of caster sugar evenly over the surface of each crème, then caramelise with a mini blowtorch, If you don't have a torch, place under the grill until the sugar melts
Leave to cool for a couple of minutes, then
Serve and Enjoy!
|Caster Sugar (for The Caramelized Tops)
Hints 'n' Tips
I might upset some chefs and cooks here with my notes but I am not bothered!
Crème Brûlée is one of those immortal French dessert recipes that chefs appear to continue in their eyes improving a perfect dish by adding bits of fruit, nuts or worse still oats and grains I assume their way of thinking is that no one could possibly be interested in such an uncomplicated dessert in these intricate foodie’s days.
Well, they are way off beam a Crème Brûlée is a Crème Brûlée and it is exquisite, it is perfect and it doesn't need fixing.
Though, if you want to add alien bodies to it, then it pleas do not give it the name Crème Brûlée any longer.
There is a Spanish dessert called Crema Catalana, which is essentially identical except for the flavouring instead of vanilla, they use cinnamon, and in characteristically colourful Spanish fashion, they singe the top with a red hot branding iron. It is usually served on Saint Joseph's Day March 19. The custard is flavoured with lemon or orange zest, and cinnamon.