Crême brulée – the perfect recipe

Movie still from Amelie - a great film!

I watched Amelie last week and was inspired to make creme brulee after seeing the pleasure she got from cracking the sugar top. Trouble is, there are so many recipes out there, and so many different ways to do it – and that’s before you get the ones with twists like pistachio paste and orange peel included too.

I tried 8 different ways of doing it and finally had found the one I liked – but accidentally added the egg white as well as yolk when I made it. It actually didn’t make any difference and I’ve tested it again since – this is a great option and you don’t have to think of things to do with the left over egg whites either.

Serves 2

  • 100ml milk
  • 100ml double cream
  • 1 tsp vanilla paste (or the seeds from 1 small vanilla pod)
  • 3 dessert spoons of sugar
  • 2 eggs
  • 3 dessert spoons of sugar
  • 2-4 dessert spoons of sugar for the top

Preheat the oven to 150C.

Make the custard by heating the milk, cream, vanilla and 3 dessert spoons of sugar in a saucepan, whisking until blended. Slowly bring it to the boil.

While the custard is heating up, lightly whisk the eggs and 3 dessert spoons of sugar in a bowl until smooth.

Take the milk mixture off the hob as soon as it boils, and whisking all the time, add it to the eggs.

Sieve the mixture into a jug, and pour the custard into ramekins. Place in a bain marie and cook in the oven for 30 minutes. Allow to cool.

To finish, top each ramekin with a flat dessert spoon of sugar. Smooth over with the back of a spoon to make it even, then use a blow torch to create a thin top of caramelised sugar. Serve with a small teaspoon and a twinkle in the eye, before cracking the top in a most satisfying way.

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