Vanilla crème brûlée
Who better to teach us how to create this classic French dessert than Michel Roux Jr?
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Prep:20 mins
Cook:50 mins
Plus cooling - Serves 4
- Easy
Nutrition per serving
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kcal 0
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fat 0g
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saturates 0g
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carbs 0g
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sugars 0g
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fibre 0g
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protein 0g
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salt 0g
Ingredients
- 250ml double cream
- 75ml full-fat milk
- 1 vanilla pod , scraped
- 4 egg yolks
- 3 tbsp caster sugar , plus 3-4 tbsp for the topping
- 1 tsp vanilla extract
- sheet of puff pastry
- ½ egg, beaten
- finely chopped almonds
- icing sugar
Tip
ALMOND PUFF PASTRY STICKS
Heat oven to190c/170C fan/gas 5. Roll outhalf a sheet of puffpastry to 3mmthickness, brushwith half a beatenegg and sprinklewith finelychopped almonds.Using a longsharp knife, cutstrips of pastry12mm wide and10cm long. Twist5 times and placeon a baking sheet.Bake untilgolden and crisp,then dust withicing sugar andserve warm withthe crème brûlée.Method
Heat oven to 140C/120C fan/gas 1. Put the cream, milk and vanilla pod into a pan and heat to boiling point. Cover and leave to infuse for 10 mins. Whisk the egg yolks and 3 tbsp of sugar together until pale and thick. Add the vanilla extract and pour the boiling cream onto the mixture. Stir well, then pour into two ramekins. Place the ramekins in a bain marie and cook in the oven for about 40 mins or until just set. Leave to cool.
Heat the grill. Sprinkle the cold brûlée with a thin, even layer of sugar, and caramelise under the very hot grill (or use a blowtorch). Repeat several times until you have a golden crackling topping. Leave to cool and serve within 2 hrs with warm almond puff pastry sticks (see below).
