ChatterBank1 min ago
Egg yolks
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I am looking for a recipe for Creme Brulee Where can I find it online or has somebody out ther got one I could use Would be very grateful
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Ingredients:creme Brulee
500ml (18fl oz) double cream
1 fat juicy vanilla pod
approx. 100g (4oz) caster sugar (plus extra for the topping)
6 egg yolks
Method:
Pre-heat the oven to gas Mk1 (140C�/275�F)
Pour the cream into a saucepan. Split the vanilla pod lengthways and scrape the seeds into the cream. Chop the empty pod into bits, and add these too. Bring to boiling point, then lower the heat and simmer gently for five minutes.
Beat the sugar and egg yolks together in a large heat-proof bowl until pale and creamy. Bring the cream back to boiling point, then pour over the egg mixture, whisking all the time until thickened � this indicates that the eggs have begun to cook slightly.
Strain through a fine sieve into a large jug, then use this to fill 6 ramekins about two thirds full. Place the ramekins in a large roasting tray and pour in enough hot water to come halfway up their sides. Place on the centre shelf and bake for about 30 minutes, or until the custards are just set and still a bit wobbly in the middle. Remove from the water and allow to cool to room temperature.
When you�re ready to serve, sprinkle one level teaspoon of caster sugar evenly over the surface of each cr�me, then caramelise with a blowtorch.
Leave to cool for a couple of minutes, then enjoy
Hope this helps kjsgran( :)
500ml (18fl oz) double cream
1 fat juicy vanilla pod
approx. 100g (4oz) caster sugar (plus extra for the topping)
6 egg yolks
Method:
Pre-heat the oven to gas Mk1 (140C�/275�F)
Pour the cream into a saucepan. Split the vanilla pod lengthways and scrape the seeds into the cream. Chop the empty pod into bits, and add these too. Bring to boiling point, then lower the heat and simmer gently for five minutes.
Beat the sugar and egg yolks together in a large heat-proof bowl until pale and creamy. Bring the cream back to boiling point, then pour over the egg mixture, whisking all the time until thickened � this indicates that the eggs have begun to cook slightly.
Strain through a fine sieve into a large jug, then use this to fill 6 ramekins about two thirds full. Place the ramekins in a large roasting tray and pour in enough hot water to come halfway up their sides. Place on the centre shelf and bake for about 30 minutes, or until the custards are just set and still a bit wobbly in the middle. Remove from the water and allow to cool to room temperature.
When you�re ready to serve, sprinkle one level teaspoon of caster sugar evenly over the surface of each cr�me, then caramelise with a blowtorch.
Leave to cool for a couple of minutes, then enjoy
Hope this helps kjsgran( :)
1 to 2 of 2
