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-
Crème brûlée
- Prep time:
- 15 mins
- Cook time:
- 30 mins
- Serves:
- 4
Matt Tebbutt bakes his custard, taking the pressure off all that stirring and thickening, to make this classic French dessert
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Ingredients
- 900ml double cream
- 100ml full-fat Milk
- 10 egg yolks
- 145g caster sugar, plus more for sprinkling
- 4 vanilla pods, seeds scraped
Method
1. Preheat the oven to 100C/gas ¼.2. 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.
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