This recipe was first published on my Sunday Mercury column in 2005 including the preamble.
I’ve been meaning to write a brulee recipe for sometime now but I have waited until butane gas guns are readily available at hardware stores & reasonably priced at around a tenner. Trying to create the “burnt” caramel crust without a blow torch/gas gun is nigh impossible because most domestic grills don’t get hot enough. Mastering Brulee is simple with a little practise. Cooking it is a 2 step process, first on the stove you make the crème anglaise (custard) and then you pour the mix into your ramekins and cook in water bath in the oven until set.
Ingredients (serves 6)
9 egg yolks
250 ml double cream
250 ml milk
1 vanilla pod
90 grams castor sugar
250 grams Fresh Raspberries
few drops of natural vanilla extract
6 ramekin dishes
- Preheat oven to 120 C gas mark 1/2
- Place about 4-5 raspberries into each of your ramekins. and lay the ramekins into a roasting tray.
- Split the vanilla pod and scrap out the vanilla seeds, then put the seeds and the pod into a non-stick saucepan. Add the cream, milk, a few drops vanilla extract and bring to a simmer then turn off heat.
- In a bowl combine the egg yolks and sugar and whisk well until they turn a pale straw colour.
- Pour the cream mix into the egg yolks and whisk well. Transfer the mix into a clean non-stick saucepan and return to the stove on a medium heat, stirring constantly with a wooden spoon making sure your spoon is touching the bottom of the saucepan.
- Cook gently until the brulee mix starts to coat the back of your spoon, remove from the heat immediately and strain through a fine mesh sieve.
- Ladle the Brulee mix into each ramekin covering the raspberries.
- Boil a kettle and pour enough water around the ramekins to cover 3/4 of their height
- Cook the brulees on a lower shelf for 40 minutes until set.
- Carefully remove the ramekins from the roasting tray and allow to cool down at room temperature.
- Move to the fridge and allow to cool for at least 1 hour.
- Sprinkle the brulees with caster sugar and melt with the gas gun, moving the flame around to melt the sugar evenly and quickly.
It is often a good idea to serve a brûlée with a thin biscuit or wafer to dip into your custard.
Caramelising the tops of the brulee can be done 1 hour before serving if you are serving more than 4 to save time. Once they have the caramelised top on don’t put them back in the fridge.
Don’t use too much sugar for the crust or the sugar will get too burnt by the time it completely melts.
Raspberry Creme Brulee © Kevin Ashton 2005
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