A Creme Brulee is really just a ‘Fancy Custard’ with a toffee top.
It is a traditional French Dessert and although it sounds hard and looks fancy, it is pretty easy to make. Best of all – if you are making a Creme Brulee as a dinner party dessert, you can make it in advance up until the toffee part – and then just burn the sugar on the table for a bit of ‘theatre’.
If you have a blow torch at home, you don’t need to put these under the grill, just give them a few seconds of a good blast of heat and you are done!
Method
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Split the vanilla pod down the centre and scrape the insides of pod into saucepan.
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Add the cream and slowly bring to boil over medium heat, stirring. Take off the heat and leave to one side.
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Whisk egg yolks in a bowl with the sugar and liqueur, whisk in the hot cream and strain into a jug.
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Divide the custard between the ramekins. Pour boiling water into roasting pan until it is half way up the side of ramekins.
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Cover with foil and bake for 30 minutes or until custard is just set. Let cool and then let chill in fridge.
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Return to dry roasting pan and sprinkle the brown sugar over the top. Place under preheated grill for 30 -60 seconds until the sugar has caramelized.
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not suitable for freezing
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serve with fresh whipped cream
