CREME BRULEE RECIPE

This recipe will teach you how to make Creme Brulee. It is a quick and easy recipe to make. I like to decorate the Creme Brulee with a swirl of whipped cream and add a plain milk biscuit at the side. My children have all liked this recipe and I really look forward to them coming over when I have made this recipe to have for dessert after our family dinner as there is nothing more rewarding thean to see your family really enjoying your cooking.

Creme Brulee Ingredients

80g sugar
8 egg yolks
2 vanilla pods
200ml full fat milk
300g fresh rhubarb
3 Tbs caster sugar
300ml double cream

Creme Brulee Method

Preheat the oven to 275 degrees. Roughly slice up the rhubarb and place it in a pan with the caster sugar and 5 tablespoons of water then simmer until tender and divide between 6 small serving dishes which your brulee will be cooked in then set aside. Score the vanilla pods lengthwise and run the knife up the pod to remove the vanilla seeds. Scrape these into the pan with the pods, cream and milk and slowly bring to the boil.

Meanwhile beat together the yolks and the sugar in a bowl until light and fluffy. When the cream and milk are just boiling remove the vanilla pods and add little by little to the egg mixture whisking continuously. I like to remove any bubbles or froth from the mixture before dividing it into the serving dishes on top of the rhubarb. Stand these in an appropriately sized roasting tray filled with water half way up the containers and bake in the preheated oven for around 25 minutes until the custard mixture has set but is still slightly wobbly in the centre. Allow to cool to room temperature then place in the fridge until ready to serve. Sprinkle the Creme Brulee with sugar and caramelize under a very hot grill.

Enjoy your freshly made Creme Brulee!

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