Creme Brûlée

Crème brûlée (pronounced "krem broo-LAY") is a classic French dessert consisting of a custard topped with caramelized sugar.


Unsalted Butter for greasing
175 g plus 2 Tbsp Caster Sugar
4 Tbsp Water
1 Lemon
500 ml Milk
1 Vanilla Pod
2 Large Eggs
2 Large Egg Yolks

To decorate;

Sugared Fruit
Fresh Mint Sprigs


Preheat the Oven to 160 degrees C
Lightly grease the side of a1.2 litre shuffle dish
To make the caramel
Place 75 g 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 shuffle dish and swirl around
Pour the Milk into a saucepan
Slit 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
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 Pre-heated Oven for 75-90 minutes, or until a knife inserted in the centre can be removed clean
Leave to cool completely
Cover with clingfilm 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