/getattachment/410ea682-a8ad-4ae0-82d6-0a84bbb6dbdf/Creme-Brulee.aspx
Crème Brûlée Recipe
This restaurant favourite may seem daunting, but it is easier to prepare at home than you might think!
Recipe Ingredients
- 4 large SPAR eggs (3 separated, 1 whole)
- 75ml SPAR white sugar
- 190ml SPAR full-cream milk
- 350ml SPAR fresh cream
- 5ml vanilla essence
- 60ml SPAR white sugar (for topping)
Recipe Method
- Preheat your oven to 150°C. Fill a roasting pan till one-third with water and place in the oven until it comes to temperature.
- In a bowl, whisk the whole egg, 3 egg yolks, and sugar.
- In a medium pot, warm your milk and cream together. As soon as it reaches boiling point, remove it from the heat.
- Slowly add your egg mixture to the milk and cream, aerating it as you go. Add the vanilla essence and set aside until lukewarm.
- Strain the custard mixture into 4 ramekins. Place them into the warmed water bath and cover with foil. Bake for 45 minutes at 150°C. (The custard will not be completely firm!)
- Remove the ramekins and allow to cool till room temperature. Once cooled, cover and refrigerate the custard until cold and firm.
- When serving, sprinkle 15ml of sugar evenly over the top of the custard.
- If you have a chef’s torch, heat the sugar until it crystalises and turns golden brown.
- If you don’t, no need to worry! Place each ramekin under a preheated grill oven element with the shelf position ~6-8cm below. Grill until golden brown, ~3 minutes.
- Set the dessert aside until the sugar has hardened. Serve and enjoy!
Hints & Tips
- The baked custard (without sugar on top) can be made in advance and stored in the fridge for up to 3 days.
- Make sure to store the chef’s torch in a locked position, away from the reach of children.
Get all the ingredients for this Crème Brûlée Recipe at SPAR2U today.