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Crème Brulee
Veg CD
DP British
30mins
plus chilling
Serves 4 Cold Vegetarian Dessert Puddings Gluten Wheat Free
Ingredients:
300ml/10 fl.oz.
Double Cream
1 Vanilla Pod
4 Egg Yolks
100g/4oz Caster
Sugar
Instructions
1. Preheat the oven to 170C, 325F, Gas mark 3.
2. Place the cream and vanilla pod in a saucepan and heat the to hot but not boiling. Remove from the heat and set aside.
3. In a large heatproof bowl, whisk together the egg yolks and 1
tablespoon of the sugar until pale and thick.
4. Set the bowl containing the egg yolks over a saucepan of simmering
water then
5. Continue to cook, stirring all the time, until the mixture thickens
enough to coat
6. Strain the mixture into 4 individual ramekins and
bake for 20 minutes. Remove from the oven, allow to cool then chill for at least 3 hours.
7. Preheat the grill to VERY hot.
8. Sprinkle the remaining sugar evenly over the surface of the chilled
crèmes.
9. Grill, 1 inch away from
the heat source, for 3-4 minutes until the sugar melts
and caramelises. Alternatively, use a brulee iron or a blow torch held
close to the surface of the sugar and constantly moved back and forth until the
sugar browns and bubbles. TAKE CARE if using this method.
10. Remove from the heat, cool and chill for a further hour before serving.
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