Easy Crème Brûlée

Name: Easy Crème Brûlée
Total time: 2700 s
Cuisine: British
Ingredients: 10 Egg Yolks; 10 Tsp Castor Sugar; 1 vanilla pod Seeds or 5 tsp Vanilla Essence; 600 ml Fresh Cream; 3-4 Raspberries per ramekin (optional); 1/2 tsp Sugar to glaze the tops

Ben & Dad @BenAndDad2017

London

Ever so simple to make and very impressive for your guests. This recipe fills 10 ramekins. Prep time 5 mins.

Ben & Dad @BenAndDad2017

London

Ever so simple to make and very impressive for your guests. This recipe fills 10 ramekins. Prep time 5 mins.

Saved

Ingredients

45 mins

10Egg Yolks
10 TspCastor Sugar
1vanilla pod Seeds or 5 tsp Vanilla Essence
600 mlFresh Cream
3-4Raspberries per ramekin (optional)
1/2 tspSugar to glaze the tops

Saved

Steps

45 mins

1

Mix the sugar, yolks and vanilla in a bowl until the sugar feels dissolved.
2

Heat up the cream in a saucepan until it’s almost boiling but not bubbling
3

Pour the hot cream into the bowl whisking in to combine the yolks.
4

Pour the mixture into a jug as it’s easier to pour into the ramekins.
5

At this stage you can add the optional Raspberries in the bottom of your dishes
6

Put the ramekins into a baking tray and fill them with your mixture leaving about 5mm at the top.
7

Boil the kettle. Place the baking tray in the oven and then half fill the tray with boiling water. This prevents spillage.
8

Leave your brûlée’s in the oven for about 45 mins or until they feel firm at the centre.
9

Once cooked, remove the dishes from the tray and allow to cool. Then cover with film and refrigerate.
10

To finish, either use whipped cream or leave plane. To glaze, sprinkle with a little castor sugar and caramelise with a cooks blowtorch but that is optional. I prefer not to glaze. That’s it. As always, enjoy.