Upside down creme brulee

    (1)
    7 hours

    If you don't have a creme brulee torch you can still make this upside down version of creme brûlée. Note that it needs to set overnight in the fridge before serving.


    2 people made this

    Ingredients
    Serves: 8 

    • 6 egg yolks
    • 90g caster sugar
    • 50ml chilled double cream
    • 1/2 vanilla bean
    • 1 (125g) punnet raspberries for decorating
    • 3 fresh mint leaves, minced

    Method
    Prep:20min  ›  Cook:40min  ›  Extra time:6hr  ›  Ready in:7hr 

    1. Preheat your oven to 140 C / Gas 4.
    2. In a bowl beat egg yolks with sugar till pale and fluffy. Add cream and beat till well mixed.
    3. Cut vanilla bean in half lengthwise and scrape out the seeds. Add them to the egg mixture and tip into a silicone muffin tin.
    4. Bake in a water bath till set, about 40 to 50 minutes. The time depends on the size of your tins.
    5. Let cool then refrigerate overnight.
    6. Unmould onto plates amd decorate with raspberries and some minced mint leaves.

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