Saturday, 26 November 2011

Crème Brûlée

Marco Pierre White's Crème Brûlée


175g caster sugar
9 egg yolks
vanilla pods
100ml milk
900ml double cream
Demerara sugar

Pre-heat the oven to 120°C.

Mix the sugar and egg yolks together in a bowl.

Split the vanilla pods in half and scrape the seeds out. Add the seeds and pods to the milk and cream in a pan. Gently bring the milk to the boil.

Pour the boiling cream and milk on to the sugar and egg yolk mixture, mix well and pass through a fine strainer. 

Fill ramekins with the mixture and cook them in a bain-marie in the pre-heated oven for 30-40 minutes until just set. Allow the ramekins to cool, then chill them in the fridge. 

Sprinkle the top of each ramekin with demerara sugar, then glaze them using a small blowtorch until the sugar melts and turns golden brown. Allow the sugar to set hard then serve.