My favorite crème brûlée is a very plain one. Crème brûlée is one of those immortal French dessert recipes. Crème brûlée somehow manages to pull off a sense of grandeur while still being an incredibly simple thing to prepare. Among its many virtues, it'll keep for several days in the fridge, making it an ideal dessert to serve at a dinner party. You simply pop them out of the fridge, caramelize the tops and you're good to go.
Ingredients
6 large egg yolks
100 grams caster sugar
1 pinch salt
500 ml double cream
50ml full-cream milk
1 whole vanilla pod
¼ cup caster sugar (for the caramelized tops)
Method
1. Steep the vanilla pod with its seeds in the cream for 1 hour.
2. Preheat the oven to 140°C. Put the cream, milk & salt mixture in a pan, bring to the boil and simmer for 5 minutes.
3. Beat the caster sugar and egg yolks together in a large bowl. Strain the cream over the eggs (discard the solids); return this to the pan on a low heat, stirring until it thickens.
4. Put 6 ramekins into a roasting tin. Strain the custard and fill the ramekins three-quarters full. Pour boiling water into the tray to come two-thirds of the way up the ramekins.
5. Bake for 30 minutes until just set. Take out of the water and cool a little. Sprinkle the granulated sugar over each. Caramelize under a hot grill.
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