Receta Crème Brulée
Publishing a dessert for Valentine's is a bit risky. To suit the occasion, it will have to be dazzling. But dazzling in recipe terms, is often synonymous to tricky and I wouldn't like Pebble Soup's readers to get their knickers in a twist before the evening starts.
It also has to stand out from the army of chocolate(s) offerings. The ideal recipe needs to be simple, dazzling and goes without saying, sexy. Don't look much further than Crème Brulée.
Contrary to common belief, Crème Brulée is not French, it has its origins in England. Having said this, Burnt Cream doesn't have the same ring.
You don't need a blowtorch, the grill will do. The "custard" needs to be really cold and last but not least never leave a Crème Brulée waiting on the side, keep it in the fridge or it will get soggy.
Crème Brulée
Ingredients
- 300ml double cream
- 1 vanilla pod scraped
- 3 egg yolks
- 15g caster sugar
- 1 tbsp demerara sugar
Method
1. Preheat the oven to 150C and put 2 small ovenproof ramekins in a baking tin. Crème brulée requires a bain-marie, a fancy name for an easy technique.
2. Put the yolks and caster sugar in a bowl and stir until white completely dissolve. Leave aside.
3. Pour the cream into a heavy based sauce pan. Add the vanilla. Bring to boil. Keep an eye on it at all times.
4. When boiled pour the cream on the mixture, stirring constantly.
5. Divide between the ramekins and pour cold water in the tin. Bake for 40 minutes. Leave it to cool before transfering to the fridge for an hour.
6. Scatter the tops with demerara sugar use the hot grill to caramelise the top and back in the fridge time it so that it will not stay there for more than an hour.