Crème Brûlée

By Simon Wright

Crème Brûlée
Crème Brûlée recipe, brought to you by MiNDFOOD.

Serves 4–6

5 egg yolks

75g sugar

500ml cream

1 vanilla pod

6 tbsp caster sugar, for caramelising

fresh seasonal berries, to garnish

mint leaves, to garnish

1 Preheat oven to 100C. Whisk egg yolk and sugar in a bowl until mixture turns pale. Put cream in a saucepan over medium heat, split vanilla pod in half and add to cream. Bring to the boil. Pour boiled cream over yolk mixture and whisk to mix thoroughly.

2 Pass the cream mixture through a fine sieve and allow to rest for 10 minutes. Remove surface bubbles from cream mixture with a small ladle. Pour mixture into ramekins (or small ovenproof bowls) and put them in the oven for about 40 minutes. You’ll know they’re ready when they’ve set around the outside but have a slight wobble in the centre.

3 Remove from oven and allow to cool. Refrigerate for 6 hours. To serve, sprinkle with caster sugar, levelling sugar with the back of a spoon. Caramelise with a blow torch or under a hot grill. Garnish with berries and mint leaves.



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