Crème Brûlée is the one dessert I always order. I had it for the very first time at Gatrilles in Johannesburg. That was in 1974 and 96 Winery Road still use that recipe. I rate a restaurant on the quality of their crème brûlée and make a huge batch whenever I need an easy dessert for guests. Over the years I have made so many different flavours of this dessert. It is why I like to do it for guests. I can change it up to be anything I want. And it is sure to impress. This is my no fail, go to recipe.
- 8 egg yolks
- 110 g castor sugar
- 2 vanilla pods, split in half lengthwise
- 750 mls cream
- 250 mls milk
- 55 g demerara sugar
- Preheat the oven to 140° Celsius
- Place the egg yolks and caster sugar in a bowl and add the vanilla seeds and pods.
- Using a whisk, gently combine the mixture, then slowly stir in the cream and milk.
- Pass the mix through a sieve and divide between 8 small ovenproof dishes or ramekins (about 9cm in diameter and 2.5cm deep).
- Place in the oven and cook for about 1½ - 2 hours until set on the top.
- To check, move the dish and if the cream mixture still ripples, it's not cooked. (But over-cooking will cause the brûlée to crack on the top once cooked, so be careful).
- Remove from the oven and place in the fridge until set; normally about an hour.
- Dust the surface with the demerara sugar and grill until golden brown. Serve immediately.
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Ingredients for my Crème Brûlée:
- Eggs – I buy free range extra-large eggs which in South Africa weigh between 59 and 66 grams (shell on weight).
- Caster Sugar – if you don’t have any caster sugar in your pantry, take ordinary granulated sugar and blitz it in a blender until fine
- Vanilla – if you don’t have vanilla pods you can use vanilla powder. 2.5mls for every pod in the recipe. I never use vanilla essence in my kitchen, I only use vanilla extract!
- Cream – I always keep a box of UHT whipping cream in my fridge for ‘in case’. Unless a recipe calls for cream in 250 ml measures I will use this over fresh.
- Milk – I use UHT full cream milk in my recipes as this is what we use most often at home.
- Demerara sugar – is raw sugar that is minimally processed. It has a golden-brown colour and large grains that give it a crunchy texture. If you cannot find this, substitute with coconut sugar.
I am submitting this recipe to Blue Kitchen Bakes Classic French Challenge