Creme brulee
Serves: 4
Ingredients
- 625ml whipping cream
- 125ml milk
- 115g sugar
- 150g (approx. 8) egg yolks
- 1 vanilla pod, split and de-seeded
Method
- Bring milk, vanilla and cream to the boil.
- Meanwhile, whisk sugar and egg yolks.
- Pour cream mixture over yolk mix, whisking constantly.
- Let the mixture rest in the fridge for 30 mins.
- Skim off any froth and pour into brûlée dishes.
- Cook in a bain-marie for 1 hour at 120C/Gas½.
- Each should have a slight wobble in the middle when done.
- When ready to serve, sprinkle caster sugar over each brûlée, carefully blowtorch or grill until sugar colours and goes golden.
- Serve with homemade mini shortbreads and rhubarb compote.
