Matt Tebbutt
from
Market Kitchen
Matt Tebbutt bakes his custard, taking the pressure off all that stirring and thickening, to make this classic French dessert
Matt Tebbutt bakes his custard, taking the pressure off all that stirring and thickening, to make this classic French dessert
Crème brûlée
Method
2. Whisk together all of the ingredients and pass the mixture though a chinois or fine sieve. Ladle into 4 ramekins.
3. Sit the ramekins in a small baking tray and pour enough boiling water in to come half way up their sides. Cook for 30 minutes, or until set with a slight wobble – they will set more as they cool.
4. Sprinkle the tops of the creams with caster sugar and caramelise with a blow torch.
Prep:
15 min
Cook: 30 min
Cook: 30 min
Ingredients
900ml double cream100ml whole milk
10 egg yolks
145g caster sugar, plus more for sprinkling
4 vanilla pods, seeds scraped
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