Stephen Smith (France) Ltd Forum Index Stephen Smith (France) Ltd

 
 FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 

Créme Brulée

 
Post new topic   Reply to topic    Stephen Smith (France) Ltd Forum Index -> Food and Wine
View previous topic :: View next topic  
Author Message
Mrs. Harvey
Guest





PostPosted: Thu Nov 20, 2020 3:41 pm    Post subject: Créme Brulée Reply with quote

Preheat oven to 325'f, 170'c, Gas 3.

Ingredients for Brulée:

1 pint (570 ml) Whipping Cream
6 medium Egg yolks
3oz (75g) Caster Sugar
1 Vanilla Pod

For the topping:

2-3oz (50-75g) Granulated Sugar

You will need six ramekins about 6cms diameter.

To make the Brulée:

Pour the cream into a saucepan. Slit the vanilla pod, scrape it out and put scrapings and pod into cream. Bring just to the boil. Mix egg yolks and caster sugar together. Add scalded cream to the yolk mixture and mix well together. Remove pod. Rinse it, dry it, and wrap it in cling film and keep for another time. Fill up each ramekin and place them into high sided tin. Fill the tin carefully with water and cook in slow oven for 20-30 minutes until set. Put in fridge to get cold.

To cover the Brulées:

Method one: Cover the tops with granulated sugar and use a blow torch; or
Method two: Put ramekins under a hot grill until golden.
Back to top
Display posts from previous:   
Post new topic   Reply to topic    Stephen Smith (France) Ltd Forum Index -> Food and Wine All times are GMT
Page 1 of 1

 
Jump to:  
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum


Powered by phpBB © 2001, 2005 phpBB Group