Name: Vanilla crème brûlée
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4
Cuisine: French
Ingredients: 250ml double cream; 75ml full-fat milk; 1 vanilla pod scraped; 4 egg yolks; 3 tbsp caster sugar plus 3-4 tbsp for the topping; 1 tsp vanilla extract; sheet of puff pastry; ½ egg beaten; finely chopped almonds; icing sugar

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Vanilla crème brûlée

Vanilla crème brûlée

Michel Roux Jr

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Serves 4

Easy

Prep: 20 mins

Cook: 50 mins

Plus cooling

A star rating of 3.5 out of 5.34 ratingsRate

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Who better to teach us how to create this classic French dessert than Michel Roux Jr?

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Ingredients

Nutrition

Units:

MetricUS

250ml double cream
75ml full-fat milk
1 vanilla pod

scraped
4 egg yolks
3 tbsp caster sugar

plus 3-4 tbsp for the topping
1 tsp vanilla extract

For the puff pastry sticks

sheet of puff pastry
½ egg

beaten
finely chopped almonds
icing sugar

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Nutrition: per serving

kcal0
fat0g
saturates0g
carbs0g
sugars0g
fibre0g
protein0g
salt0g

low

Method

step 1

Heat oven to 140C/120C fan/gas 1. Put the cream, milk and vanilla pod into a pan and heat to boiling point. Cover and leave to infuse for 10 mins. Whisk the egg yolks and 3 tbsp of sugar together until pale and thick. Add the vanilla extract and pour the boiling cream onto the mixture. Stir well, then pour into two ramekins. Place the ramekins in a bain marie and cook in the oven for about 40 mins or until just set. Leave to cool.
step 2

Heat the grill. Sprinkle the cold brûlée with a thin, even layer of sugar, and caramelise under the very hot grill (or use a blowtorch). Repeat several times until you have a golden crackling topping. Leave to cool and serve within 2 hrs with warm almond puff pastry sticks (see below).

RECIPE TIPS

ALMOND PUFF PASTRY STICKS

Heat oven to 190c/170C fan/ gas 5. Roll out half a sheet of puff pastry to 3mm thickness, brush with half a beaten egg and sprinkle with finely chopped almonds. Using a long sharp knife, cut strips of pastry 12mm wide and 10cm long. Twist 5 times and place on a baking sheet. Bake until golden and crisp, then dust with icing sugar and serve warm with the crème brûlée.

Recipe from Good Food magazine, January 2011

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A star rating of 3.5 out of 5.34 ratings

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