Usually make a vanilla creme brûlée which is slightly different (full recipe below) in that you add a 63g coffee beans to the milk and cream, bring to the boil and simmer for 30 minutes and then leave for ten minutes.
Vanilla Creme Brûlée
1. Preheat the oven to 140C
2. Measure 250ml double cream and 75ml milk
3. Split a vanilla pod and add to the cream/milk
4. Bring to the boil and remove from heat and leave for 10 minutes
5. Take 4 egg yolks and 50g caster sugar and whisk together (you can also add vanilla essence at this point - 1tsp)
6. After the cream has cooled for 10 minutes whisk into the eggs and sugar
7. Strain the mixture to get any lumps and the vanilla pod
8. Put the mixture into ramekins and then place them into a roasting tray
9. Pour boiling water into the baking tray
10. Put the tray into the oven and start the timer for about 20 minutes
11. After 20 minutes remove from the oven and allow to cool
12. Once cool and you are ready to serve, sprinkle a fine layer of sugar onto the top, then melt the sugar using a cooks blowtorch or under the grill until it caramelises
13. Serve!
Notes!
This method has never scrambled on me in the way some other recipes have
The amount of cooking time will depend on the size of ramekin the you put the mixture in and how full you fill them. You want the final result to be a firmish but not solid. You want a sort of set custard finish.
By now you are asking where the porn is..... Warning may use some slow motion... (look further down for the Directors Cut version)
[video=youtube_share;QAiZXGYcQSQ]https://youtu.be/QAiZXGYcQSQ[/video]
Vanilla Creme Brûlée
1. Preheat the oven to 140C
2. Measure 250ml double cream and 75ml milk
3. Split a vanilla pod and add to the cream/milk
4. Bring to the boil and remove from heat and leave for 10 minutes
5. Take 4 egg yolks and 50g caster sugar and whisk together (you can also add vanilla essence at this point - 1tsp)
6. After the cream has cooled for 10 minutes whisk into the eggs and sugar
7. Strain the mixture to get any lumps and the vanilla pod
8. Put the mixture into ramekins and then place them into a roasting tray
9. Pour boiling water into the baking tray
10. Put the tray into the oven and start the timer for about 20 minutes
11. After 20 minutes remove from the oven and allow to cool
12. Once cool and you are ready to serve, sprinkle a fine layer of sugar onto the top, then melt the sugar using a cooks blowtorch or under the grill until it caramelises
13. Serve!
Notes!
This method has never scrambled on me in the way some other recipes have
The amount of cooking time will depend on the size of ramekin the you put the mixture in and how full you fill them. You want the final result to be a firmish but not solid. You want a sort of set custard finish.
By now you are asking where the porn is..... Warning may use some slow motion... (look further down for the Directors Cut version)
[video=youtube_share;QAiZXGYcQSQ]https://youtu.be/QAiZXGYcQSQ[/video]
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what happened? was you too fast and it didn´t come to the planned end?? ot you don´t have the right tool for this? lol