- My husband is a big fan of Creme Brulee but I've always been a little scared to attempt it myself, that is, until Saturday. I found a super easy recipe care of French favourite Guillaume Brahimi and put my twist on it. Here it is and FYI it was delicious and easier than I first thought!
Serves 4
Ingredients
- 300ml pure cream
- 200ml milk
- 100g egg yolks (from 5 eggs)
- 70g caster sugar
- 30g demerara sugar
*For a sweet twist add two drops of vanilla essence or 1 vanilla pod scraping the seeds into the milk and cream mixture.
Method:
- Preheat oven to 130°C.
- Place the cream and milk in a medium saucepan over medium heat.
- Bring to the boil and remove from heat.
- Quickly whisk together the yolks and caster sugar in a large bowl until just combined.
- Pour the hot cream mixture over the top and whisk again until combined.
- Strain the mixture through a fine sieve then pour into 4 x 180ml ramekins.
- Cover with foil and bake the brûlées in a bain marie for 60 minutes or until set but with a slight wobble.
- Remove and rest for 20 minutes at room temperature before refrigerating for 4 hours or until cold.
- To serve, sprinkle each brûlée with demerara sugar and caramelise using a blowtorch.
Looks amazing ~ I must try! I always though they would be hard to make. If you are ever in Melbourne you must try the to-die-for Creme Brulee at Guy Grossi's Merchant xx
ReplyDeleteIt was pretty good Fiona you should definitely give it a try & let me know how goes! I try to get to Melbourne a couple of times a year so will definitely visit Merchant as per your recommendation. Thanks so much for following, lots more to come xo
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