Desserts
French
FrenchCreme Brulee
The classic baked vanilla custard with a crisp caramel top, at three levels of indulgence. The basic uses vanilla extract and a grill, while the ultimate is a Tahitian vanilla and egg-yolk custard finished with a blowtorch.
Vegetarian
Gluten-free
Nut-free
Budget version
A simple whole-egg custard with vanilla extract, caramelised under the grill.
Per serving£0.90
Total cost£3.60
Time55 min
Ingredients for 4
- 300 ml double cream
- 100 ml whole milk
- 3 eggs , yolks only
- 50 g caster sugar
- 2 tsp vanilla extract
- To finish
- 4 tbsp caster sugar , for the tops
Method
- Heat the oven to 150C fan and warm the cream and milk in a pan until steaming but not boiling.
- Whisk the yolks, sugar and vanilla, then pour over the hot cream while whisking and strain into four ramekins.
- Sit the ramekins in a roasting tin, pour in boiling water to halfway up the sides and bake for 35-40 minutes until just set with a slight wobble.
- Cool, then chill for at least 3 hours.
- Sprinkle each with a thin layer of sugar and caramelise under a hot grill until golden, watching closely so it doesn't burn.
- Let the tops set hard for a couple of minutes before serving.
Equipment
- saucepan
- ramekins
- roasting tin
The three ways, side by side
Budget
A simple whole-egg custard with vanilla extract, caramelised under the grill.
Better
An all-cream custard with real vanilla pod seeds for deeper flavour and a smoother set.
Ultimate
A rich Tahitian vanilla custard with extra yolks and a torched dark-caramel crust.
