About this recipe:This is a very nice dessert to serve when entertaining.
6 egg yolks
6 tablespoons caster sugar, divided
600ml (1 pint) double cream
2 tablespoons dark brown soft sugar
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:10min › Cook:30min › Ready in:40min
Preheat oven to 150 C / Gas mark 2.
Beat egg yolks, 4 tablespoons sugar and vanilla in a mixing bowl until thick and creamy.
Pour cream into a saucepan and stir over low heat until it almost comes to the boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture; beat until combined.
Pour cream mixture into the top of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon; approximately 3 minutes. Remove mixture from heat immediately and pour into a shallow heat-proof dish.
Bake in preheated oven for 30 minutes. Remove from oven and cool to room temperature. Refrigerate for 1 hour, or overnight.
In a small bowl combine remaining 2 tablespoons caster sugar and brown sugar. Sift this mixture evenly over custard. Place dish under grill until sugar melts, about 2 minutes. Watch carefully so as not to burn.
Remove from heat and allow to cool. Refrigerate until custard is set again.
Try making individual creme brulees for a dinner party. Pour the custard into individual ramekins before baking, but be sure to decrease baking time accordingly.
Relatively easy to make but a bit tricky juggling a couple of things at once. Turned out really well and we all wanted more. I added some mango and passion fruit to the bottom of the ramekins before baking. - 10 Sep 2010