Descripton
Another Italian classic dessert, this recipe is a simple version of Crème Brulée.
Serves | 4 |
Ingredients
590 ml (1 pint) double cream
1 vanilla pod, halved and scraped to remove the seeds
4 egg yolks
50 g caster sugar
4 teaspoons Demerara sugar for caramelising
Instructions
1. Place the cream and halved vanilla pod and seeds in a saucepan and bring to a near boil. Remove pan from heat and cover – this allows the vanilla flavour to infuse with the cream
2. Place the egg yolks and sugar in a bowl and whisk together until pale and creamy.
3. Remove the vanilla pod from the pan and pour the mixture into the bowl. Mix all ingredients well and transfer all of the contents back to the pan. Gently heat the pan while continuously whisking the mixture and it will begin to thicken. It is important to not overheat the mixture as this could lead to overcooking and splitting of the mixture.
4. When the mixture begins to take on a thick and creamy texture, remove from the heat and pour the mixture into the 4 ramekins (brulée dishes).
5. Place the ramekins in the fridge and allow the custard to set for 3 – 4 hours.
6. Once set, sprinkle a teaspoon of Demerara sugar on the top of each of each of the brulées. The sugar can be caramelised by either placing the dishes beneath a grill for a few minutes or by using a blow torch.
Note: Do not panic if your mixture splits! It can be easily rescued: Fill your sink with cold water and submerge the lower half of the pan in the water. Rapidly whisk the mixture and it will re-combine. If the mixture has reached a thick, creamy consistency – proceed with step 4 otherwise return to step 3.
