Crème Brulee

We take the mystery out of this well-loved dessert, and encourage you to prepare it at home and not only enjoy it when you are in a restaurant.

Difficulty

Prep Time

30 minutes

Cooking Time

45 minutes

Serves

4

Ingredients

  • 4 large SPAR eggs (1 whole and 3 separated)
  • 75 ml  SPAR white sugar
  • 190 ml  SPAR full cream milk
  • 350 ml  SPAR fresh cream
  • 5 ml vanilla essence
  • Topping: 60 ml SPAR white sugar

Method

  1. Set oven at 150 °C.  Fill a roasting pan one-third full of water, and place in the oven while it comes up to the set temperature.
  2. In a bowl, whisk together 1 whole egg, 3 egg yolks and the sugar.
  3. Warm the milk and cream together in a saucepan.. Remove from heat the moment it reaches boiling point.
  4. Slowly pour it onto the egg mixture, beating in well. Add the essence. Set aside to cool to lukewarm.
  5. Strain into 4 ramekin dishes and place into the warmed water-bath and cover with a sheet of foil.  Bake for 45 minutes. *The custards will not be completely firm.
  6. Once at room temperature, cover and refrigerate the custards for several hours until completely cold and firm.
  7. To serve, sprinkle 15 ml sugar evenly over each custard, then choose one of either method:
  8. Place under a preheated Grill oven element with the oven shelf positioned 6-8 cm below. Watch carefully until the sugar caramelises to an attractive golden brown, usually within three minutes or so.
  9. Using a chef’s torch, with the flame held away from the sugar, heat until the sugar melts and turns an attractive golden brown.
  10. Set the desserts aside for a few minutes, for the sugar layer to harden before serving.
  11. Do not refrigerate again, or it will turn to a liquid, syrupy layer and spoil the effect completely.

Hints & Tips

  • Store a chef’s torch in Locked position, away from the reach of children.
  • The baked custards (without the topping) may be successfully made in advance and refrigerated, covered, for up to 3 days.