Page 238 - YC Cooking School

6. Remove from the heat and keep stirring the custard for at least a minute, so that the

residual heat doesn’t cook it.
7. Using a ladle, pour the custard into each ramekin so that is covers the cherry compote.
8. Place the ramekins into the oven immediately and cook for about 15 minutes or until
the crème brulée has only just set. It should still have a slight wobble as it will finish
setting in fridge.
9. Remove from the oven and carefully place them into the fridge to set completely (2
hours).
10. Before serving, dust the top with a thin and even layer of castor sugar and caramelise
using a blow torch.
11. Allow to rest for about 2-3 minutes or until the crust has completely set, before

serving.

© Recipe copyright of Franck Dangereux

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