Crème Brûlée

There are many crème brûlée recipes, with or without some fruit as a surprise to the dish. Inspired by John Burton Race recipes, here's the one we serve in http://www.aubellefleur.com

Here's enough for 4 persons

Shopping list:

4 Egg yolks

180 gr. Caster sugar

2 Vanilla pods (or vanilla essence)

140 ml Milk

350 ml Double cream or Crème fraiche

Optional: raspberries to place underneath

Put the egg yolks and half of the sugar into a bowl.

Split the vanilla pods in two and scrape out all seeds into the egg yolks and whisk until smooth.

Add the milk, whisk in the cream (or crème fraiche) and pour the liquid into ramekins.

They need to refrigerate for 1 hour before you can cook them.

Pre-heat the oven to 150 degr.C.

Fill a shallow roasting tin with water to a depth of 2.5 cm, place on the stove and bring to just below the boil.

Put the ramekins into the water and place the tin into the oven.
This will take about 1 hour to set.

When they are cooked, remove from oven and roasting tin, because they need to cool down.

When they are cold, pre-heat the grill to its highest setting, sprinkle the tops with the remaining sugar

and when you see that it's caramelizing under the grill...it's ready to serve immediately.

If you make crème brûlées regularly, it's worth to buy a blow-torch, that saves you the hustle of the grill.

Why not putting a drop of Cognac in yours!