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
Better version
An all-cream custard with real vanilla pod seeds for deeper flavour and a smoother set.
Per serving£1.55
Total cost£6.20
Time1 hr 5 min
Ingredients for 4
- 400 ml double cream
- 1 vanilla pod , split and seeds scraped
- 4 egg yolks
- 60 g golden caster sugar
- 1 pinch salt
- To finish
- 4 tbsp demerara sugar , for the tops
Method
- Heat the oven to 140C fan and gently warm the cream with the vanilla pod and its seeds, then leave to infuse off the heat for 15 minutes.
- Whisk the yolks, caster sugar and salt, remove the pod, then pour the warm cream over the yolks while whisking.
- Strain into four ramekins and bake in a water bath for 40-45 minutes until barely set.
- Cool to room temperature, then chill for at least 4 hours or overnight.
- Dust the tops evenly with demerara and caramelise under a fierce grill or with a blowtorch until amber.
- Rest for a minute so the caramel hardens, then serve.
Equipment
- saucepan
- ramekins
- roasting tin
- fine sieve
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.
