Crème Brulee Recipe |
||
|
You will need..... For the cream custard: 4 eggs yolks 2 oz. castor sugar 1/2 pint double cream
1/2 pint single cream
Preparation Time few drops vanilla
essence
20 minutes
For the caramel topping:
3 oz. granulated sugar
Cooking Time
3 teaspoons water
45 minutes
Oven setting
290ºF; Gas Mark 1
Blend together egg yolks and sugar. Pour cream on to egg mixture, stir in
a few drops of vanilla essence. Strain custard into 1.5 pint serving dish.
Stand dish in a meat tin containing 1-inch of hot water. Bake custard for
45 minutes or until just firm in a very cool oven. Leave n a refrigerator
or other cold place overnight.
Next day make caramel. Put sugar and water in heavy pan dissolve over a
low heat then boil rapidly until a pale caramel color. Quickly pour
three-quarters of caramel over top of the custard and pour the remainder
on to the well oiled tray. When set crush and arrange round edge of dish.
Serves 4.
Quick Tip
To keep spare egg whites, put in a lidded jar in the refrigerator and use
for meringues within 2 weeks. If you lose count of how many egg whites are
in the jar, four egg whites are about 1/4 pint and to this, for meringues,
add 8 oz. castor sugar.
|
||