Crème Brulee recipe by Buckingham’s restaurant Derby

Crème Brulée recipe by Nick Buckingham

Crème brulée makes a simple but rich and delicious dessert, with the satisfying contrast in textures of crisp caramel and the smooth creaminess underneath.

It needs to be prepared in advance and can be completed the evening before you need it and stored in a cool place, so it is ideal for dinner parties when you are entertaining after work and want to do as much in advance as possible.

Amount
8 Portions

Ingredients
12 Egg Yolks
1½ pt Cream
1 Vanilla Pod (split and scraped)
55g / 2 oz Sugar
Caster Sugar

Method
Pour the cream into a saucepan and scrape the vanilla pod into it. Add the sugar and bring it all slowly to the boil. Remove from the heat when it is just boiling.
Pour the hot cream on to egg yolks and stir well until the mixture thickens, but do not whisk.
Strain through a fine sieve and fill 8 small dishes or ramekins almost to the top.
Place the ramekins in a roasting pan and pour in enough hot water to come half way up their sides. Cook them in this Bain Marie on the middle shelf of the oven for twenty five minutes at 100C / 200F until firm to the touch. Do not boil.
Dust with caster sugar and caramelize the sugar with a hand-held mini blow torch.
Allow to cool before serving

Points to Watch
Do not store in fridge
Do not whisk the mixture

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