About the Recipe
Crème brûlée (pronounced "krem broo-LAY") is a classic French dessert consisting of a custard topped with caramelised sugar.
Ingredients
Unsalted Butter for greasing
175g plus 2 Tbsp Caster Sugar
4 Tbsp Water
1 Lemon
500ml Milk
1 Vanilla Pod
2 Large Eggs
2 Large Egg Yolks
To decorate
Sugared Fruit
Fresh Mint Sprigs
Preparation
Preheat the Oven to 160 C
Lightly grease the side of a 1.2 litre souffle dish
To make the caramel
Place 75g Sugar with the Water in a saucepan over a medium heat
Stir until sugar dissolves
Boil until the Syrup turns a deep golden brown
Immediately remove from the heat
Add a few drops of Lemon Juice
Pour into the souffle dish and swirl around
Reserve
Pour the Milk into a saucepan
Cut the Vanilla Pod lengthways and scrape out the seeds
Add the seeds and Pod to the milk
Bring to the boil
Remove the saucepan from the heat and stir in the remaining sugar until it dissolves
Reserve
Beat the Eggs and Egg yolks in a bowl
You the milk mixture into them, whisking
Remove the Vanilla Pod
Strain the egg mixture into a bowl
Transfer to the souffle dish
Place the souffle dish into a roasting tin with enough boiling water to come two thirds up the sides
Bake in a Preheated Oven for 75-90 minutes, or until a knife inserted in the centre can be removed clean
Leave to cool completely
Cover with cling film and leave to chill for at least 24 hours
Run a round bladed knife around the edge
Place an upturned serving plate on top of the souffle dish
Invert the plate and dish, giving a sharp shake halfway over
Lift off the souffle dish
Serve decorated with sugar fruit or fresh fruits and mint sprigs