It is amazing, considering how much I love it, that I have never tried to make it – until now. For some reason, I thought it must be really difficult to make. My logic was that if it tastes that good, it must be tricky. How wrong could I be?
I selected one recipe but I couldn’t find a dish that would work with the quantity of custard it made. I kept looking at recipes and came across this one. It seemed to be so simple. Much simpler than the other recipe I had picked out and I had the exact pan size required. It was fantastic. Absolutely gorgeous but not for those on a diet.
The recipe is from Gary Mehigan’s Comfort Food. If you love crème brûlée, I implore you to give it a go.
- a vanilla pod, split
- 1 litre pouring cream
- 180g caster sugar
- 12 egg yolks (consider the chickens, use free range)
- Preheat your oven to 140°C.
- Scrape the vanilla seeds into a large bowl.
- Add the rest of the ingredients and whisk together.
- Pour the mixture into 6 x 250ml brûlée/souflé/ramekin dishes or into one large pan. The one I used was 27cm x 23cm x 3.5cm and it was ideal.
I was certain that the mixture should be strained but the recipe did not say to do it so I didn’t. It was perfect so don’t feel any compulsion to strain the mixture.
- Place the dishes or dish in a large baking dish. Fill the baking dish with boiling water so that it comes half-way up the side of the dish(es) containing the custard. It is safer to do this after you put the baking dish in the oven,
- Bake for 45 minutes if using small dishes or for 1 hour if using one large pan.
- Refrigerate until completely cooled.
You can make the custard the day before you intend to serve it.
- Just before serving: sprinkle 75g of caster sugar evenly over the top of the custard(s).
- Using a blowtorch, melt and caramelise the sugar.
- Serve immediately. Your life will never be the same and remember, ‘crème brûlée is always worth the calories’.