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Creme Brulee 12

A home-style Creme Brulee 12 made with Vanilla Essence, Caster Sugar, and Cornflour. Scale it up or down for the number of people at the table.

Ingredients

• 1/2 tsp
• 4 1/2 oz
• 2 tsp

Method (preview)

1. 1

   Heat the cream gently in a saucepan until about 125 deg F then add the vanilla essence.

2. 2

   Put the egg yolks in a bowl with the cornflour and 2 tbsps of the sugar.

3. 3

   Whisk until frothy.

4. 4

   Pour the hot cream gradually onto the yolks stirring continuously until mixed.

5. 5

   Pour the custard back into the pan and heat gently, stirring continuously until the mixture thickens enough to coat the back of the wooden spoon (approx 20 mins).

6. 6

   Strain the custard into 6 flameproof ramekins, filling almost to the top.

7. 7

   Leave to cool then cover with film and refrigerate several hours to set.

8. 8

   Heat the grill to high.

9. 9

   Sprinkle the remaining sugar evenly over the tops of the ramekins and place as close to the heat under the grill as possible.

10. 10

    The tops will caramelise quite quickly.