EASY PEASY CREME BRULEE

Updated on: 28/09/14 08:31pm
CREATE THIS SMOOTH, CREAMY, RICH DESSERT IN UNDER 60MINS.

Desserts are always the perfect way to top off the end of a great meal. I have to admit, my girlfriends and I are extremely guilty of flipping to the back page of a menu on our regular "girlie" restaurant jaunts to check out what is on offer for dessert before we even consider the entree's.
Soooooo.... one can't possibly leave out something sweet and tasty at the end of a home dinner party surely? A few years back I decided to attempt the mighty....the feared.....CREME BRULEE on my in-laws. It was a fabulous success and my mother in-law still talks about it to this day. I finally relented and made it for her once again. I should make it more often, it really is easy AND impressive for guests.

There are so many variations that you can add to this recipe. I will share the simple classic "Vanilla Bean" version.
Enjoy.....

EASY PEASY CREME BRULEE RECIPE - FOR THE RELUCTANT DESSERT COOK.



INGREDIENTS:

2 cups cream
1 vanilla bean 
1/3 cup of caster sugar
5 egg yolks 
3 tbs extra caster sugar - for caramelised topping.

METHOD:

1. Place the cream and vanilla bean in a saucepan over low heat. Simmer cream for 3 minutes. Let stand for 20 minutes to allow the vanilla to infuse into the cream.


Note: The cute "hook" ends of the vanilla bean allow you to hang them off the saucepan while the infusion is taking place. (You wont lose them in the cream that way).

2. Add the gently whisked egg yolks and sugar to the cream. Stir over a low heat until the mixture thickens - just enough to coat the back of a spoon. Remove the vanilla bean.

3. Pour the mixture into four 1/2 cup ramekins. Place the ramekins in a baking dish with enough water that it comes up to halfway on the outside of the ramekins. Place in a preheated 180 degree oven and bake for 20 minutes, or until just set.

4. Remove ramekins from the baking dish and refrigerate until cold. 

JUST BEFORE SERVING:

Sprinkle remaining caster sugar evenly over ramekins. Blow torch sugar until melted and golden. 


(If you don't have a kitchen blow torch, grill on high with ramekins placed in the original baking dish with ice instead of water this time).

DO YOU WANT TO GET A LITTLE BIT FANCY?

*Cinnamon Brulee - add 2 cinnamon sticks at the same time as the vanilla bean.

PERFECT ACCOMPANIMENTS:

Serve with ice cream and fresh berries.


Give this dessert a try. Let me know how you go with it.

Nicole.















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