I used to say I didn’t like crème brûlée but, after I bought a blow torch and upon much insistency of my Taste Tester (who have always loved it), I decided to have a go. And I loved it!
I have found many recipes – some quite fiddly, some didn’t sound right (Nigella’s version is made entirely on the stove top!). Then I remembered that my fellow blogger Fiona, of La Petite Gourmande Anglaise, had posted a recipe for it that sounded quite simple. And so it was settled (hello, I’m still me! :P).
(slightly adapted from La Petite Gourmande Anglaise)
4 egg yolks
75g caster sugar
1 vanilla pod
500ml double cream
some demerara sugar for sprinkling
Preheat oven to 180°C. Sit 4 ramekins in a deep roasting tin.
Pour cream into a pan. Open vanilla pod lengthways and scrape seeds into cream. Drop vanilla pod in as well and set aside.
Whisk yolks and caster sugar until thick (about 1 minute).
Put pan with cream on a medium heat and bring almost to the boil. Take pan off the heat, remove pod and pour hot cream into egg mixture, whisking as you go.
Pour mixture into ramekins and fill roasting tin with hot water up to 2/3 of ramekins. Put tin in the oven and bake for about 30 minutes (the crèmes should wobble a bit like a jelly in the middle).
Lift ramekins out of the tin, sprinkle demerara sugar on top and use the back of a spoon to spread it evenly. To caramelise the sugar use a blow torch, holding the flame just above the ramekins and moving it round and round, until all sugar is burnt. Serve immediately or within an hour.