I have never been the hugest fan of Creme Brulee. I like it but there are things I would order over it…….this was until 3 weeks ago when a friend had prepared some at his house for a dinner party. I remember I was completely absorbed by the creamy, thick, smooth texture which was so enjoyable. For that minute I completely forgot I was lactose intolerant and what lovely stomach cramps I had to look forward to. It did not matter, life it too short to not enjoy simple things like this lovely dessert.
So the opportunity came for me to devise two desserts for a dinner party I was attending yesterday. Firstly chocolate fondant popped into my head but then I decided to give this one a go too. I did however need a blowtorch for the event which I mentioned to my Mum and she said I should ask my Dad, who of course in his large workshop downstairs had a more than appropriate piece of equipment for me. (I appologize for the ugly photo, but it is not something I wished to style, but just take note of the size of Moccona in the background – not mine by the way)
When it was ready to torch I got a little excited and turned it up quite high and slightly burnt my brulee. The second ramekin was much more successful, but this did not deter us from completely devouring them. And again for that moment I was completely oblivious to what was going on around me, only concentrating of flavours, textures which left me with a very large smile.
(Yes this camera shake is the result of a kiwifruit cocktail, beautiful gamay and Napa Valley Cab)
2 cups cream
5 eggs yolks
100g caster sugar + extra for toffee
2 tsp vanilla extract
1) Preheat oven to 120°C.
2) Put the cream and vanilla into a pot and bring to the boil. Take off heat immediately.
3) Cream yolks and 100g sugar until thick and very pale. Pour cream into the yolk mixture and mix until well combined. Pour into 3 large ramekins.
4) Boil water in the kettle and prepare a waterbath to cook the creme brulee. Place the ramekins in the waterbath and cook for 45 minutes or until the top is set (do not let the brulee start to bubble)
5) Cool for at least 4 hours then when ready to serve sprinkle a generous amount of sugar on top of the brulee and using a blow torch evenly caramelize the sugar so that toffee is produced. Serve and enjoy!