Pete Goffe-Wood

Crème brûlée

CREME BRULEE

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Description

When this dessert is prepared perfectly is has no equal. It is a simple dessert; but breaking through that caramel disc into the soft silky custard is one of lifes small pleasures. I am not a fan of the myriad of flavoured brulees around – if it ain’t broke don’t fix it! Call me old fashioned but the concept of trying to better perfection is completely lost on me.

Wine notes

I don’t like to have any distractions while in the raptures of eating brûlée so I am not quite sure what to suggest.

Ingredients

500ml/2 cups cream
5 egg yolks
180g/ ¾ cups sugar
1 vanilla pod scraped

Directions

1
Bring the cream & scraped vanilla pod to the boil, and then remove from heat to infuse slightly. In a separate bowl combine the yolks and sugar and beat until creamy. Carefully pour the cream onto the eggs and mix thoroughly.
2
Pour into ramekins and bake in a water bath (au bain marie) in the oven at 150°C for aprox 20 min or until just set.
3
Leave them to cool down before placing them in the refrigerator to chill. For best results leave overnight.
4
To serve, sprinkle with castor sugar and caramelize with a blowtorch or just beneath the oven’s upper grill.
5
There is a big debate as to whether to brûlée should be served immediately after being brûléed or put back in the fridge for a few minutes in order for the top of the custard to cool – I will leave it to you to decide…