Recipe

Creme Brulee Recipe

	Viejoverde / All my dishes 1 month, 3 weeks ago EGGS AND CREAM WITH HINT OF VANILLA IN RAMEKINS Prep:25m Cook:60m Servings:6	Viejoverde
	easy french dessert

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Ingredients

4 LARGE EGG YOLKS

300 ML WHIPPING/DOUBLE CREAM

1 VANILLA POD

Q TABLESPOON CASTER SUGAR

DEMARARA SUGAR

Directions

HEAT THE CREAM GENTLY IN A SAUCEPAN WITH THE VANILLA

WISK EGG YOLKS AND CASTER SUGAR TOGETHER AND SLOWLY POUR INTO THE WARM CREAM STIRRING CONTINUOUSLY. REMOVE THE VANILLA POD AND DEVIDE THE

MIXTURE INTO THE RAMEKINS. PREHEAT OVEN TO 325/350 DEG

PUT THE RAMEKINS INTO A ROASTING PAN. POUR WATER INTO

THE PAN TILL 2/3 THE DEPTH OF THE RAMEKINS. AVOID SPLASHING. PUT IN OVEN AND BAKE FOR 30 MINUTES. ALLOW TO COOL. TO SPPED THE COOLING PROCESS PUT THEM IN THE FRIDGE. TO MAKE SURE THE ARE COMPLETELY COLD BEFORE THE FINAL STAGE. . SPRINKLE A GENEROUS AMOUNT OF DEMARARA SUGAR (1/4'' THICK) ON TOP OF EACH RAMEKIN, PUT THEM UNDER HIGH GRILL CLOSE TO THE HEAT AND COOK TILL SUGAR MELTS AND STARTS TO GET GOLDEN COLOUR.. SHOULD TAKE LESS THAN 5 MINUTES. OR USE A PROPANE TORCH IF YOU HAVE ONE HANDY. THE COATING SHOULD BE CRUNCHY. SERVE WITHIN 30 MINUTES

ENJOY

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