Creme Brûlé- like bread making this took a little while to get to grips with. The recipe I use is from La Gavroche and gives more consistent results. The one in the picture have yet to be brûléed and are about a minute over cooked.
Recipe is:
250ml double cream plus 75ml milk plus 1 vanilla pod. Bring to the boil and leave for 10 minutes.
Four egg yolks, 50gms caster sugar, 2 tsp of vanilla essence - whisk them all together.
Then whisk in the cream and milk
Strain and pour into ramekins
Pre heat oven to 140°C a put ramekins in water bath and cook in oven for about 20 minutes
Allow to cool
When ready to serve, sprinkle some caster sugar on the top and either put under the grill until sugar Browns and hardens or use a flame thrower. I prefer the later as that is more fun!
Then enjoy.
Recipe is:
250ml double cream plus 75ml milk plus 1 vanilla pod. Bring to the boil and leave for 10 minutes.
Four egg yolks, 50gms caster sugar, 2 tsp of vanilla essence - whisk them all together.
Then whisk in the cream and milk
Strain and pour into ramekins
Pre heat oven to 140°C a put ramekins in water bath and cook in oven for about 20 minutes
Allow to cool
When ready to serve, sprinkle some caster sugar on the top and either put under the grill until sugar Browns and hardens or use a flame thrower. I prefer the later as that is more fun!
Then enjoy.
