Preheat oven to 300F and have a pot of hot water ready. In a saucepan over medium heat, combine cream and ¼ cup sugar; cook, stirring, until steam rises, 4-5 minutes. In a bowl, beat egg yolks and vanilla until blended. Gradually pour hot cream into yolks, stirring constantly. Strain mixture through a fine-mesh sieve set over a bowl, divide among four 7-oz ramekins. Line a 3" deep baking pan with a clean kitchen towel, place ramekins in pan, and add hot water to fill pan halfway up the side of the ramekins. Cover loosely with foil. Bake until set, 30-35 minutes, until the centres of the custards shake gently when the pan is shifted. Remove the pan from the oven and allow the ramekins to cool slightly. Remove the ramekins from the pan, cool to room temperature, then chill thoroughly 3 hours or overnight. Just before serving, sprinkle the custards with 2 teaspoons. sugar and caramelize the topping with a kitchen torch, or place the ramekins under a broiler, 2-3 inches from the heat source for 3-4 minutes. Watch carefully.
I often add raspberries or strawberries to the bottom on the dish.
- 500 cream
- 4 egg yolks
- 63 sugar
- 1 teaspoon pure vanilla extract
- 8 teaspoons raw sugar (or granulated for caramelising)
Creme Brulee is a community recipe submitted by WelshRarebit and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.