Creme Brulee

Creme Brulee
adapted from Ladurée's 'Sucré' recipe book.

6 Egg Yolks
4oz Caster Sugar
600ml of Double Cream
3tbsp of Orange Blossom Water
Brown Sugar for caramelising

Heat oven to 150°C
In a saucepan bring cream to boil and let simmer for 5 minutes.
While cream is simmering, gently whisk egg yolks, caster sugar and orange blossom water until light and fluffy.

Then bring cream back to the boil before stirring it into the egg mixture.
Stir gently until mixture starts to thicken slightly (this is when the eggs have began to cook.)
Pour mixture through a sieve into a jug and then fill 6 ramekins until each are two thirds full.
Place ramekins in roasting tin and fill tin with boiling water half way up the ramekins.
Bake in oven for 40-45 minutes until set but slightly wobbly.
Leave to cool at room temperature and then place in the fridge overnight.
When ready to serve, sprinkle with a little brown sugar and place under grill/use chef's torch to caramelise.

EAT. AND ENJOY.

 

 

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