Crème brûlée
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This crème brûlée recipe from Chris Horridge is a classic French dessert, reinvented with the added touch of vanilla pods. You can keep the brûlées in the fridge until ready to serve, but don't caramelise the sugar until just before you plate the dish.
First published in 2015
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Ingredients
Metric
Imperial
Ingredients
- 370ml of double cream
- 200g of egg yolk
- 25g of caster sugar
- 2 vanilla pods, seeds scraped out
To plate
- 50g of caster sugar
- 1 handful of coriander shoots
- gold dust for dusting
SAVE RECIPE
Equipment
- 4 ramekins
- Blow torch
Method
1
Start by whisking the egg yolks with the sugar until light and fluffy.
- 200g of egg yolk
- 25g of caster sugar
2
Split the vanilla pods and remove the seeds. Cut the left-over empty vanilla pod into large pieces and add them to the cream.Bring the cream to the boil and leave it to infuse for five minutes.
- 370ml of double cream
- 2 vanilla pods
3
Remove the large pieces of vanilla pod and pour the hot cream onto the already prepared eggs and sugar, whisking. Pour into a pan and cook over a low heat until the mixture thickens, stirring continuously. Do not overheat or the eggs will scramble
4
Pour the mixture into 4 150ml ramekins and leave to cool for 1 hour. Chill until set.
5
To plate, dust each with a thin layer of sugar and use a blowtorch to caramelise the tops. Add another thin layer of sugar and blowtorch evenly again until the sugar is caramelised
- 50g of caster sugar
6
Leave for 3 minutes to cool before decorating the top with coriander shoots and gold dust
- 1 handful of coriander shoots
- gold dust for dusting
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