Guess what I got over the Christmas holidays? A Crème Brulee set! Yippee, I was very excited because it was a surprise present from the boyfriend 😀 The set came with 4 ramekins bowls and a blow torch! Making the crème brulee was much easier than I expected. It looks fancy and tastes yum and it’s easy too, what more can you ask for in a dessert?! So here I thought I’d share with you the crème brulee recipe that came with the set… I’ve added Cointreu for additional flavouring, but it’s optional… you can add other flavours if you like. I tried add Baileys once too and that was the yummiest so far!
Crème Brulee Recipe (with a hint of Cointreu)
Serves 3 – 4
What you need:
2 egg yolks
1 teaspoon vanilla essence
1 cup cream
2 tablespoons caster sugar
4 tablespoons Cointreu (optional)
Preheat the oven to 160 °C.
Put the cream and sugar in a pot and bring to boil until small bubbles appear. Stir and mix in the sugar.
In a separate pot, bring some water to boil.
Beat the egg yolks and vanilla essence until light and creamy. Slowly pour the cream into the egg mixture while still beating the mixture. Let the mixture cool slightly and add the Cointreu, add more if you like a stronger taste.
Pour the mixture into the ramekin bowls.
Place the ramekin bowls into a baking tray and fill the tray with boiling water until it covers half the ramekins bowl. Then cover the tray loosely with foil and place into the oven for 25 mins.
Remove from oven and let the crème brulee cool to room temperature, then refrigerate overnight.
Before eating, sprinkle 1 teaspoon of caster sugar over the top of the crème brulee and use a blow torch to melt and caramelise the sugar. If you don’t have a blow torch, you can turn on the grill in your oven and melt the sugar that way.
But if you have a bit of spare cash I’d recommend you get a blow torch! You can use it to toast meringue and meats, not just crème brulee 🙂 I never realised how useful they were until I got one! In fact, I used it the other day on my take away sushi! I grilled my raw scallops with mayo and it was tasty. Yum.