Crème brûlée
This indulgent dessert is ideal for special occasions or for those in need of building-up.
Chef
Ingredients
500ml double cream
2 vanilla pods
100ml full-fat milk
75g caster sugar
5 egg yolks
50g caster sugar, for topping
Method
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Step 1
Pre-heat your oven to 140°C /gas mark 1. Split vanilla pod and scrape out the seeds. Put the cream, milk and vanilla pods and seeds into a pan and heat to boiling point.
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Step 2
Separate the egg yolks. Whisk the egg yolks and 75g of sugar together until pale and thick. Gradually pour the boiling cream onto the mixture.
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Step 3
Stir well and allow to cook for a couple of minutes. Strain the mixture to remove the vanilla pods then pour into six ramekins.
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Step 4
Place the ramekins in a deep roasting pan and fill the pan with hot water until the water comes about two-thirds of the way up the sides of the ramekins.
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Step 5
Cook in the oven for 30-40 minutes or until just set, with a slight wobble. Leave to cool, then refrigerate for 2 hours or overnight.
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Step 6
Remove from the fridge and sprinkle with a thin, even layer of the remaining 50g caster sugar. Place under a very hot grill or use a blow torch to caramelise the top. This is best done in two steps until you have a golden crackling topping. Return to the fridge for 3-4 minutes to set the sugar.
Food facts
The main source of carbohydrate in this pudding comes from the sugar, however, there will also be some carbohydrate from the full fat milk. The carbohydrate value of this dish has been provided for those who have been trained in insulin adjustment.
This recipe contains a reasonable amount of phosphate from the egg yolks and milk. If you have been prescribed a phosphate binder ensure you take them with this dish.
This is a low protein dessert and therefore would make a luxury treat for anyone following a reduced protein diet.
This dish is naturally gluten-free.
If you want to reduce the amount of sugar or fat you eat, you can use less sugar or switch to a sweetener suitable for baking and use semi skimmed instead of full fat milk.
Vanilla extract can be used as an alternative to the vanilla pods.
Once cooled, cover and store the crème brûlée in an airtight container in the fridge and eat within two days.
A quick way to separate an egg is to crack it into a slotted spoon and shake gently until the white has drained through the slots.
To prevent the custard from heating too quickly, set the ramekins on top of a tea towel in the water bath.
If you haven’t caramelised anything before, it just means applying heat until the sugar melts and turns caramel-coloured which, once set, hardens to achieve the crack when you tap it with a spoon.