How To Make Creme Brulee
Double cream 500 ml
Vanilla Pod 1
Caster sugar 50 g
Demerara sugar 125 g
1. Separate the egg yolks from the whites.
2. Warm the cream and bay leaves in a saucepan to
just below boiling point and mix together the egg
yolks and caster sugar in a heatproof bowl.
3. Remove the bay leaves from the cream and mix the
cream with the eggs and sugar mix.
4. Stand the mixture in a bath of hot water and cook,
stirring constantly until the mixture is thick enough
to coat the bask of the spoon.
5, Strain the mixture, pour it into 10 ramekin dishes
and refrigerate for 4 hours.
6. Completely cover the surface of each ramekin with
a fine layer of demerara sugar.
7. Set the ramekins on a bed of ice and place them
under a hot grill to caramelise the demerara sugar
then refrigerate for a further 2 hours before serving,
1. Sweet souffles are made with whipped cream and
gelatine. As they are not baked but left to set in the
refrigerator they cannot rise. To achieve the
characteristic raised appearance of a souffle the dish
(which can be made in either individual or large souffle
moulds) should be prepared with a 20 mm deep collar
made of greaseproof paper or thin card extending above
2. Pour the prepared mixture into the souffle dish until
it reaches almost to the rim of the collar and place in a
refrigerator to set.
3. When the souffle is required for service run a
warmed knife between it and the collar. Carefully
remove the collar then decorate very lightly, so as not to
depress the souffle, with whipped cram and a selection
from the following:
a. Grated lemon, orange or lime peel
b. Grated chocolate
c. Chocolate run-outs
d. Toasted flaked almonds
e. Glace cherries and angelica
Video For Creme Brulee
No comments yet.