Vanilla creme brulee
Photographer:
The reason I settled on this dessert to complement my lamb recipe was because someone had made it for me a week prior. I forgot how a simple vanilla crème brulee can completely blow your socks off and selfishly I wanted to revel in that taste again.
I chose to serve this with biscotti, which we happen to have a recipe for on this blog (whew!). You can find it here.
Ingredients
makes 6-8 ramekins
--1L Cream
2-3 vanilla pods split and scraped
12 egg yolks
200g caster sugar
Method
--1. Combine the cream and vanilla pods with their scrapings in a medium sized pot, bring to the boil, then remove from the heat and allow to infuse for 20 minutes.
2. Re-boil the cream mix, meanwhile whisk together the egg yolks with the sugar, slowly pour the hot cream mix whilst mixing into the egg mix.
3. Strain and pour into ramekins.
4. Cook in a bain marie (a large roast dish filled with water, be careful not to overfill usually ½ to ¾ up the side of the brulee moulds will do the trick) at 160°C covered with foil for one hour or until set. Refrigerate and then serve.
5. To serve sprinkle caster sugar over the custard, pour off excess, ensure all of the custard is covered. Either caramelize with a blow torch or put into an ice bath and caramelize it under the grill.
I love your site and I am compiling a list of NZ Blogs on my own Food Blog, would you mind if I linked your blog in? Thanks, Alli
Hey Alli
of course! We’d love to be on your site. I had a peek at your site and it looks fabulous, will have to try some of your recipes, the gnocchi sounds particularly good.
Susie
gorgeous pictures and great recipe 🙂
Restaurant Quality Creme Brulee at home!!