So there was a bit of an accident avec le creme caramel!
This accident was due to bad transportation! DON'T KICK THE BAG AROUND THAT YOUR CREME BRULEE IS KEPT IN.
As they say you learn something new everyday!
This is what it looked like before I transported it:
This is how you make it:
Ingredients
Custard:
- 250 ml Cream
- 250ml whole milk
- 1 vanilla pod, split
- 120g egg yolk
- 100g caster sugar
- Light soft brown sugar
- Pre heat oven at 100°C-120°C
- Spilt vanilla pod and scrape out seeds into a pan with the double cream and milk, whisk so that the vanilla seeds disperses. Heat this up to a luke warm temperature.
- In another bowl add the egg yolks with the sugar and blanch it. (this is when you boil it then dunk it into another bowl with ice and water)
- Pour the cream and milk into the egg yolk and sugar mixture whilst mixing gently, try not to get too many bubbles.
- Then strain your mixture to prevent any lumps as well as extracting the vanilla pod.
- Pour your mixture into a measuring jug and pour it into your desired pot to the near top, I used a takeaway tin and a teacup.
- With any bubbles on the top use a blow torch and heat gently to remove remaining bubbles.
- Put warm water onto your baking tray, fill it half way up to your mould.
- Whack it in the oven for 20-30 mins.
- Check it is cooked by looking at the texture, it should be firm.
- Leave to chill, then sprinkle light soft brown sugar (other sugars can be used such as caster sugar, icing sugar or demerera sugar) and blow torch lightly to insure that you don't over burn the sugar that will end up creating a bitter taste to your lovely creme brulee.
Et Voila Le crème brûlée!
