7th Aug 2013

Delicious Creme Brûlée's


  500ml Double Cream
  1 Vanilla Pod
  100g Caster Sugar(plus a few pinches for the topping)
  6 large free-range Egg Yolks


First, preheat the oven to 150c. Take a medium sized saucepan and add the cream. Split your vanilla pod and scrape out the seeds into the cream. You can also chop the pod itself and add it into the mix for extra flavour.

Turn your hob to a medium to high heat and bring the cream to the boil, then turn to low and gently simmer for 5 minutes then take off the heat. You should now be able to smell the vanilla infusing with the cream.

Take a mixing bowl and add the sugar and the egg yolks. Whisk until a light and fluffy texture is achieved. Bring your vanilla cream back to boiling point and then pour it into your fluffy egg mixture whilst continually whisking until it thickens.

Now strain your mixture into a measuring jug using a fine sieve.

Next, take a deep sided roasting tin and place your ramekins inside. Bring a kettle to the boil and pour enough water into the tray so the ramekins are half covered up the outside. Pour in your mixture so each ramekin is about 3/4 full.

Place on the centre shelf in the oven and bake for around 40-45mins. At this point, I like to cover loosely with foil to stop them browning on top.

After 40mins or so, carefully remove from the bain marie and set aside to cool to room temperature. Once cooled, place in the fridge until ready for serving.

When ready to serve, simply cover the top of each brûlée with caster sugar and caramelise, either using a chefs blow torch or if you don't have one, your can use the grill.

After caramelising, allow to cool for a minute, dust with icing sugar(optional) and then serve.

Recipe, Photography & Food Styling by Jon Lewin