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Crème brûlée
| Preparation : 10 min | Resting : 2 hr |
| Cooking : 10 min | Equipment : |
| Difficulty : | Rating : 5 rates |
| Download the recipe : | |
Programmes
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accessories
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Serves 4-6
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| 4 | gelatine leaves (4g) |
| 1 | vanilla pod – seeds only |
| 40 | g caster sugar |
| 500 | ml double cream |
| 5 | egg yolks |
| 25 | g cornflour |
| Demerara sugar for caramelising |
| 1 | Soak the gelatine leaves in cold water for 5 minutes to soften. |
| 2 | Squeeze the excess water from the gelatine, and put into the metal bowl with the cream, vanilla seeds, egg yolks, sugar, and cornflour. |
| 3 | Run the EXPERT programme, 8 minutes/speed 5/95 °C. |
| 4 | Then, run the EXPERT programme 2 minutes/speed 10 (without heating). |
| 5 | Pour the cream into ramekins. Cool at room temperature. Refrigerate for 2-4 hours. |
| 6 | Just before serving sprinkle the top of the vanilla cream with Demerara sugar; caramelise using a blowtorch, or under a preheated grill. |
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016
© Hachette Livre (Marabout) 2016
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Danger bunny
used gelatine powder and was still nice
Justihillam
Loved it, so simple and delicious.