Creme Brulee A La Grande Catelet recipe
information
An ideal dinner party dish. If serving cold, tap the caramel crust sharply with the back of a spoon to break it up.
ingredients
250 ml (8 fl oz) single cream or milk
250 ml (8 fl oz) double cream (heavy cream)
1 vanilla pod or a few drops of vanilla essence or 1 tbsp (15 ml) brandy
6 egg yolks
1/3 cup (75 g) 3oz castor sugar
250 ml (8 fl oz) double cream (heavy cream)
1 vanilla pod or a few drops of vanilla essence or 1 tbsp (15 ml) brandy
6 egg yolks
1/3 cup (75 g) 3oz castor sugar
method
1. Put the cream or milk and the double cream in a double saucepan or a bowl over a saucepan of hot water.
2. Add the vanilla pod, if used, and warm very gently.
3. Meanwhile mix the egg yolks with 25 g/l oz of the caster sugar in a large bowl. Beat together thoroughly.
4. When the cream feels just warm to the finger, remove the pod, if used.
5. Pour the cream on to the yolks, stir, and return to the double saucepan or bowl.
6. Continue to cook gently for about 40 minutes, stirring all the time with a wooden spoon, until the custard thickens to the consistency of single cream. Do not let the custard come near to the boiling point.
7. If a vanilla pod has not been used, add a few drops of vanilla essence or the brandy.
8. Set the oven at 160°C (325°F) gas 3.
9. Strain the custard into a shallow 600 ml (1 pint) flameproof dish, stand it on a baking sheet and bake for 5 - 10 minutes until a skin has formed on the top. Do not allow the custard to colour. Leave to cool, then refrigerate for at least 2 - 3 hours, or preferably overnight.
10. Heat the grill. Sprinkle enough caster sugar over the surface of the custard to cover it entirely with an even, thin layer.
11. Place the dish under the hot grill for 10 - 15 minutes or until the sugar melts and turns to caramel.
12. Keep the top of the custard about 10 cm (4 inches) from the heat.
13. Serve hot or cold.
2. Add the vanilla pod, if used, and warm very gently.
3. Meanwhile mix the egg yolks with 25 g/l oz of the caster sugar in a large bowl. Beat together thoroughly.
4. When the cream feels just warm to the finger, remove the pod, if used.
5. Pour the cream on to the yolks, stir, and return to the double saucepan or bowl.
6. Continue to cook gently for about 40 minutes, stirring all the time with a wooden spoon, until the custard thickens to the consistency of single cream. Do not let the custard come near to the boiling point.
7. If a vanilla pod has not been used, add a few drops of vanilla essence or the brandy.
8. Set the oven at 160°C (325°F) gas 3.
9. Strain the custard into a shallow 600 ml (1 pint) flameproof dish, stand it on a baking sheet and bake for 5 - 10 minutes until a skin has formed on the top. Do not allow the custard to colour. Leave to cool, then refrigerate for at least 2 - 3 hours, or preferably overnight.
10. Heat the grill. Sprinkle enough caster sugar over the surface of the custard to cover it entirely with an even, thin layer.
11. Place the dish under the hot grill for 10 - 15 minutes or until the sugar melts and turns to caramel.
12. Keep the top of the custard about 10 cm (4 inches) from the heat.
13. Serve hot or cold.
serving amount
serves 4
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