What's On The Desert Menu Today? It's Creme Brulee.

I have such a bad sweet tooth but I prefer cooking savory food. Now & again I decide to make a desert & today its Creme Brulee. The vanilla pods in this desert make all the difference. So delicious. Don't you get all excited as you whack your spoon across the top & hear the crack? That's when you know you've done a good job. Oyes.

Ingredients

430ml double cream
160ml full fat milk
2 vanilla pods
7 large egg yolks
80g caster sugar

Method
Preheat the oven to 160c. Get 6 ramekins & place them in a deep roasting dish and set aside for later. Pour the cream and milk into a pan. Meanwhile lay the vanilla pods on a chopping board, slit them down the middle & using a bread knife scrape out the black seeds & add to the cream mixture, put the vanilla pods in also as this will enhance the flavour and set aside.
Put the egg yolks and caster sugar into a separate large bowl & whisk them with an electric whisk until lightly and fluffy. Put the pan with cream on medium heat and as soon as it starts to bubble slightly take off the heat straight away. 

Pour the cream into the egg mixture and continue mixing until everything is well combined. Strain the mixture to discard the vanilla pods & any of the black beads. Once you have done this, using a large spoon get rid of the foam on the top of the mixture. Make sure you get clear of all of it. 

Meanwhile boil the kettle, place the tray with the ramekins on the oven wire rack, once the kettle is boiled fill the baking tray with water covering the ramekins about 1/3 upwards. Transfer the cream mixture into the ramekins filling them up right till the top. Cover the baking tray with foil making sure not to touch the ramekins with the foil. Leave an area opened so that air can get in. Bake the creme brules for about 30 minutes. 

Once they have been baked, remove them from the baking tray, the creme brules should have a slight wobble on the top, let them cool on a wired rack for about 10 minutes then transfer them into the fridge overnight. 

Just before you serve the creme brules, Spread caster sugar over the top making sure to cover the top fully. Caramelize the top till it starts bubbling & browning. This is usually done using a blow torch but can be done under the grill for a few minutes. Place back in the fridge to cool down for about an hour or two. I know it's tempting to just dig your spoon in but you have to be patient for the best result. 2 hours is up! 

Bon Apetit!