JBS’s Creme Brulee
NOW, correct me if I’m wrong, but doesn’t everyone think that THEIR crème brulee recipe is the best on the block?
Please allow me to reassure you, mine really IS the best on the block, always a winner.
I guess to Mancunians this is a posh egg custard tart wi’yout the pastry.
Tastes blinkin’ good to me, and no faffing!
Ingredients
8 egg yolks
2oz caster sugar (plus a little extra for brulee top)
1pt whipping cream
1tsp vanilla extract
Method
Beat together the egg yolks and cream. Sieve (to get the dodgy bits out) and then add the sugar and vanilla essence.
Split the mixture between six individual ramekins, and bake for one hour in a bain-marie (water bath) at 160C. Leave to cool then store in the refrigerator.
Just before serving, sprinkle the surface with a little caster sugar and either place under a very hot grill (or go and root around in the garage to find a blow torch and use that instead) to caramelise the tops.
Eat at 100 mph!
Published: Thu, 11 June, 2009
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