1 pint (600 ml) fresh whipping cream
4 eggs yolks
1/3 cup (75 g) 3oz castor sugar
1 tsp (5 ml) vanilla flavouring
4 eggs yolks
1/3 cup (75 g) 3oz castor sugar
1 tsp (5 ml) vanilla flavouring
method
1. Put the fresh cream in the top of a double saucepan or in a bowl over a pan of hot water and heat gently - but do not boil.
2. Meanwhile, put the egg yolks, 50 g (2 oz) of the caster sugar and the vanilla flavouring in a mixing bowl and beat thoroughly. Add fresh cream and mix well together.
3. Pour the mixture into six individual ramekin dishes and place in a roasting tin containing sufficient water to come half way up the sides of the dishes. Bake in the oven at 150°C (300f) mark 2 for about 1 hour or until set; remove from the roasting tin and leave until cold.
4. Chill in the refrigerator for several hours, preferably overnight. Sprinkle the top of each Creme Brulee with the remaining sugar and put under a preheated hot grill until the sugar turns to caramel. Chill for 2-3 hours before serving.
2. Meanwhile, put the egg yolks, 50 g (2 oz) of the caster sugar and the vanilla flavouring in a mixing bowl and beat thoroughly. Add fresh cream and mix well together.
3. Pour the mixture into six individual ramekin dishes and place in a roasting tin containing sufficient water to come half way up the sides of the dishes. Bake in the oven at 150°C (300f) mark 2 for about 1 hour or until set; remove from the roasting tin and leave until cold.
4. Chill in the refrigerator for several hours, preferably overnight. Sprinkle the top of each Creme Brulee with the remaining sugar and put under a preheated hot grill until the sugar turns to caramel. Chill for 2-3 hours before serving.
serving amount
serves 6
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