I always thought Crème brûlée was hard to make but to my surprise it Ian’t. It is easy to make and it is the perfect dessert to make for that special occasion. You can make it in one large dish or in little individual ramekins. I make mine in little ramekins. I found this recipe on Trines matblogg but have made some alterations to it. I use a bit more vanilla and I use only double cream instead of whole milk and double cream.
Ingredients (serves 4):
1.5 vanilla pods
5 dl double cream
6 egg yolks
100 g sugar
Method: Preheat the oven to 150°C. Place a baking tray in the middle of the oven, pour in enough water to cover half way up the outside of the ramekins. Pour the double cream into a saucepan. Split the vanilla pods lengthways and scrape the seeds and add them to the double cream. When you have removed all the seeds, add the pods into the double cream. Bring the double cream to the boiling point, but make sure it doesn’t boil. In a separate bowl combine the sugar and egg yolks. Pour the double cream and vanilla mixture over the egg and sugar mixture. Make sure you add a little at a time whilst stirring constantly. Now return the mixture to the pan and stir constantly until it nearly reaches the boiling point again. Remove from the heat and strain the mixture through a fine sieve into a large jug, and then use this to fill 4 ramekins to about two-thirds full. Place the ramekins in the oven and bake for 30-35 minutes, or until the custards are just set but still a bit wobbly in the middle.
Remove the ramekins from the water and set aside to cool to room temperature. You can make the crème brûlée a day ahead of serving, just keep in the fridge until needed. When serving, sprinkle one teaspoon of sugar evenly over the surface of the brûlée. Then caramelize with a chefs’ blow-torch. Let the brûlée cool for a bit before serving. If you don’t have a chef’s blow torch, you can caramelize the sugar under the grill. But be aware that the brûlée heats up a bit more when put under the grill and might need some more time to cool off.