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CREME BRULEE

CREME BRULEE

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Serves: 6-8

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  • Gluten Free
  • Nigella Recipe
  • Vegetarian

The first thing you should know about creme brulee is that it's not hard to make. And few puddings are as voluptuously, seductively easy to eat. I never make mine in little individual ramekins (though there's nothing to stop you if that's what you prefer) but in one large dish: there is something so welcoming about a big bowlful, the rich, smooth, eggy cream waiting to ooze out on the spoon that breaks through the tortoiseshell disc on top.

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Ingredients

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  • 600 ml double cream
  • 1 vanilla pod
  • 8 large egg yolks
  • 3 tablespoons caster sugar
  • approx. 6 tablespoons demerara sugar
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Method

  1. Put a pie dish of about 20cm / 8 inches diameter in the freezer for at least 20 minutes. Half-fill the sink with cold water. This is just a precaution in case the custard looks as if it's about to split, in which case you should plunge the pan into the water and whisk the custard. I'm not saying it will - with so many egg yolks in the rich cream, it thickens quickly and easily enough - but I always feel better if I've done this.
  2. Put the cream and vanilla pod into a saucepan and bring to boiling point, but do not let boil. Beat the eggs and caster sugar together in a bowl, and, still beating, pour the flavoured cream over it, pod and all. Rinse and dry the pan and pour the custard mix back in. Cook over medium heat (or low, if you're scared) until the custard thickens: about 10 minutes should do it. You do want this to be a good, voluptuous creme, so don't err on the side of runny caution. Remember, you've got your sinkful of cold water to plunge the pan into should it really look as if it's about to split.
  3. When the cream's thick enough, take out the vanilla pod, retrieve the pie dish and pour this creme into the severely chilled container. Leave to cool, then put in the fridge till truly cold. Sprinkle with demerara sugar, spoonful by spoonful, and burn with a blowtorch till you have a blistered tortoiseshell covering on top.
  4. Put back in the fridge if you want, but remember to take it out a good 20 minutes before serving. At which stage, put the bowl on the table and, with a large spoon and unchecked greed, crack through the sugary carapace and delve into the satin-velvet, vanilla-speckled cream beneath. No more talking: just eat.

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  • This is the most amazing creme brulee. My family and friends can't get enough of it and its oh so easy to make. Thanks Nigella

    Posted by Caz Rollings on 11th May 2012 at 10.17

  • I made this for an 80th birthday party celebration in August to universal acclaim! I one and a halved the recipe for 12 people and made it two days ahead. It caused me no problems and was delicious. I used my husband's more powerful blowtorch to "burn" the sugar as the kitchen shop versions are underpowered.

    Posted by Adeleduncan on 9th Oct 2012 at 9.48

  • Have only tried this once, had a problem with the cream going runny when using a blowtorch to burn the sugar. Still tasted gorgeous though.

    Posted by craftychef on 10th Feb 2013 at 19.42