Page 21 - The Cochrane's Christmas Banquet

CrèmeBrûlée

Make and cook the crème brûlée

Preparation time approx. 55 minutes (this will need to set for at least 2 hours)

Ingredients required: Equipment required:

• 85ml double cream • 1 saucepan

• ½ vanilla pod • 1 mixing bowl

• 1 egg yolks • Hand whisk
• Jug
• Sieve

• Ramekins (oven-proof)

Pantry Ingredients required: • Deep baking tray

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• 18g caster sugar • Pre-heat oven to 140 C
(fan) 150 C (conventional)
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1. Pre-heat oven to 140 C (fan) 150 C (conventional).
2. Pour the cream into a saucepan, split the vanilla pod length ways and
scoop out vanilla seeds with a teaspoon.
3. Add the seeds and pod to the cream and bring to boiling point, then
reduce heat and gently simmer for 3 minutes.
4. Meanwhile, add the eggs and sugar to a heatproof bowl and, using a
handheld whisk, mix until pale in colour with a light fluffy texture.

5. Remove the cream from the stove and add to the egg mixture and
combine with the whisk until the mixture starts to thicken to the
consistency of single cream.

6. Pour the mixture through a sieve making sure to push the vanilla seeds
through and dispose of the pod.
7. Now pour the mixture into ramekins, about ¾ full.

8. Put the ramekins into a deep baking tray and then add hot water to the
tray until it reaches half way up the ramekins.

9. Place in the middle of the oven and cook for 35 minutes or until the brulee
is set but still slightly wobbly in the centre.

10.Remove the ramekins from the oven
and allow to cool, then put into the
fridge to set, they’ll need approx.
2 hours to set.