The Classic Creme Brulee - Second time Lucky!!

Classic Creme Brulee (recipe courtesy of cookinfrance.com with some modifications)

This is without a doubt my favourite dessert of all time. Trouble is, it's difficult to find good creme brulee in London, and even in France, it's a hit or miss, too creamy, too cooked, sugar over bruleed (read: burnt), or still in its crystal form. A gorgeous creme brulee will have a nice tappy tap sound when you knock your spoon on the sugar before before you scope into thick, semi-molton-semi-solid egg custard. Your tastebuds areblown away with the beautiful burst of vanilla, the lovely rich custard and the sweet crunchy pieces of caramalised sugar. My idea of heaven.

So Siong bought me a blow torch for my birthday this year (thanks for the very thoughtful gift) so I did promise to let her do the honours when I made my first creme brulee. Last Sunday saw me pottering down to Clapham with my pyrex bowl of creme brulee, blowtorch and gas in hand.
Everyone loved it, and even if I do have to say so myself, it was fabby!!

Ingredients (original measurements):

• 500ml (18fl oz) double cream
• 1 vanilla pod
• 100g (4oz) caster sugar
• 3 egg yolks
• 2 whole eggs

In England, nothing is metric so I had to buy 3/4 pints of cream. For this portion I used also 1 vanialla pod and 85g caster sugar, 3 yolks and 1 whole egg.

Pre-heat the oven to gas 140C°

Pour the cream into a saucepan. Split the vanilla pod lengthways and scrape the seeds into the cream. Chop the empty pod into bits, and add these too. Bring to boil, then turn off the heat and put a lid on. Leave the pod to infuse in the cream for five to ten minutes.

While waiting, beat the sugar and eggs together in a large bowl until pale and creamy. Heat cream to boiling point and pour over the egg mixture, whisking all the time until the mixture thickens - this indicates that the eggs have begun to cook a little. You should have a smooth custard the consistency of thick double cream. If it comes out lumpy or grainy or have a broken tau hway texture - it's been over-cooked. Chuck out and start again.

Strain through a fine sieve into a jug and fill each ramekins about two thirds way up. If there is froth / bubbles in the jug, spoon it off.

Place the ramekins in bain marie - use a large roasting tray and pour hot water to come halfway up the sides. Put on the centre shelf and bake for 50 minutes to one hour. You must make sure that the custards are set and wobbles in the centre (just like agar agar) or you'll end up having creme anglais!!!

Remove from the bain marie and cool to room temperature. Once cooled, pop them in the fridge (cling wrapped) until you're ready to serve.

For a finishing touch, sprinkle sugar and use blowtorch to caramalise evenly. :)

Chingford on Saturday

Now tell me, don't you think this is just marvellous???

Beating the midweek blues

Childhood Fulfilment

1. the complete series of the Faerie Tale Theatre by Shelley Duvall
2. the complete set of Story Teller (all 26 tapes plus story books)

If anyone knows where I can get them, I will be, eternally grateful.

:)

J Hayward, mr purple smurf

Thank you...for always calling me miss singapore, I will never forget your WW2 changi beach soirees! :)
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Fruits of the season :)

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Strawberry and blackberries!

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