youtube pinterest twitter facebook instagram vimeo Bookmark Entries BURGER NEW Chevron Down Chevron Left Chevron Right Basket Speech Comment Search Video Play Icon Premium Nigella Lawson Vegan Vegetarian Member Speech Recipe Bookmark Comment Camera Scales Quantity List Reorder Remove Open book
Menu Signed In
More Nigella recipes

Christmas Creme Brulee

by . Featured in HOW TO BE A DOMESTIC GODDESS
Print me

Introduction

I don’t need to tell you how beautiful this is: you can see. It’s extravagant, certainly, but it’s meant to be. And it feels like a treat, breaking through that gilt-tortoiseshell crust to the voluptuous depths of egg-nog-scented cream beneath.

The tip of freezing the bowl before pouring in the smooth cream-custard I culled from Simon Hopkinson, for which and for whom I am always grateful.

I don’t need to tell you how beautiful this is: you can see. It’s extravagant, certainly, but it’s meant to be. And it feels like a treat, breaking through that gilt-tortoiseshell crust to the voluptuous depths of egg-nog-scented cream beneath.

The tip of freezing the bowl before pouring in the smooth cream-custard I culled from Simon Hopkinson, for which and for whom I am always grateful.

Christmas Creme Brulee
Photo by Petrina Tinslay

Ingredients

Serves: 8

Metric Cups
  • 600 millilitres double cream
  • 1 teaspoon orange flower water
  • good grating fresh nutmeg
  • 8 large egg yolks
  • 3 tablespoons caster sugar
  • 6 tablespoons demerara sugar
  • 3 sheets edible gold leaf (optional)
  • 2½ cups heavy cream
  • 1 teaspoon orange flower water
  • good grating fresh nutmeg
  • 8 large egg yolks
  • 3 tablespoons superfine sugar
  • 6 tablespoons turbinado sugar
  • 3 sheets edible gold leaf (optional)

Method

YOU WILL NEED: Pie dish approximately 20cm/8-inches in diameter and a chef’s blowtorch.

  1. Put the pie dish in the freezer for at least 20 minutes and half-fill the sink with cold water.
  2. Put the cream, orange-flower water and a brave grating of fresh nutmeg into a saucepan, and bring to boiling point, but do not let boil.
  3. Beat the egg yolks and caster sugar together in a bowl, and pour the flavoured cream over, still beating.
  4. Rinse and dry the pan and pour the custard mix back in. Cook over a medium heat (or low, if you’re worried) until the custard thickens: about 10 minutes should do it. You do want this to be a good, voluptuous crème, 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.
  5. When the cream’s thick enough, grate over a little more nutmeg and pour into the severely chilled pie dish. Leave to cool, then put in the fridge till truly cold.
  6. Sprinkle with demerara sugar, spoonful by spoonful, and burn with a blowtorch till you have a blistered, tortoiseshell carapace on top. Dab edible gold leaf onto the hard but sticky burnt-sugar crust, using a fat pastry brush or, easier still, your fingertips. Press it gently onto the surface in a random but decorative way, smoothing it down.

YOU WILL NEED: Pie dish approximately 20cm/8-inches in diameter and a chef’s blowtorch.

  1. Put the pie dish in the freezer for at least 20 minutes and half-fill the sink with cold water.
  2. Put the cream, orange-flower water and a brave grating of fresh nutmeg into a saucepan, and bring to boiling point, but do not let boil.
  3. Beat the egg yolks and superfine sugar together in a bowl, and pour the flavoured cream over, still beating.
  4. Rinse and dry the pan and pour the custard mix back in. Cook over a medium heat (or low, if you’re worried) until the custard thickens: about 10 minutes should do it. You do want this to be a good, voluptuous crème, 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.
  5. When the cream’s thick enough, grate over a little more nutmeg and pour into the severely chilled pie dish. Leave to cool, then put in the fridge till truly cold.
  6. Sprinkle with turbinado sugar, spoonful by spoonful, and burn with a blowtorch till you have a blistered, tortoiseshell carapace on top. Dab edible gold leaf onto the hard but sticky burnt-sugar crust, using a fat pastry brush or, easier still, your fingertips. Press it gently onto the surface in a random but decorative way, smoothing it down.

Tell us what you think

What 1 Other has said

  • Gold leaf comes in booklets, min 4 sheets (approx £1 per sheet from Amazon). By trial and error the best way to transfer the gold to the pud is to take a whole sheet and with the gold leaf side lying on the surface of the creme brulee gently rub the paper with back of a spoon and the gold leaf should transfer to the caramel topping. Magic - and very impressive.

    Posted by Dorrington on 25th December 2015
Show more comments