Creamy Creme Brulee in Se7en Steps…

If you have a bunch of friends round for tea on a Summery Saturday morning… and you serve meringues with strawberry and cream.

Then you will be left with a bunch of egg yolks…

Either you can make egg custard and toss equal parts of custard and cream together into the ice cream maker – and thrill Se7en little hoods.

Or you can make creme brulee and totally impress The Father Person. I went with impressing The Father Person. Please note this is not Low G.I. and neither is it recommended as part of a Diabetic Diet!!!

I adapt most of my recipes from this catch all fail safe book:

I have to adapt recipes, I rarely measure anything and I use what I have, which isn’t always what is required!!!

So let’s meet the players:

6 Egg Yolks, left over from your merangues.
2 teaspoons of vanilla essence.
500 ml of cream.
100g of castor sugar (more or less).

And let’s play the game:

Step 1: Whisk the yolks and about 2 tablespoons of the sugar together until they are slightly thick.

Step 2: Heat the cream until it just about boils. Add the vanilla essence.

Step 3: Stir the cream into the sugar and yolk mixture.

Step 4: Pour the custard into the waiting ramekins. And place them into a bath of cold water. Bake in the oven at 200 degrees Celcius, for about 15 minutes. A skin will form on the surface and the custard will remain smooth.

Step 5: Cool the ramekins in the fridge for a couple of hours. Then cover each custard ramekin with a layer of castor sugar – between one and two tablespoons per ramekin.

Step 6: At this stage most recipe books say place under the grill until the sugar melts and caramelizes. But the gadget loving father person has a flame throwing gadget, naturaly!