Trulee it is Brulee

Creme Brulee...gorgeous, velvety, creamy deliciousness and super easy to make using the cooker top method.

I was taught to cook the custard mix in a shallow oven bain marie. I love creme brulee this way but waiting to find out if your custard has any air bubbles around the sides when you take it out of the oven is agony. As far as I'm concerned, a single air bubble ruins the whole experience. The mix can also become too firm which doesn't have a very pleasant mouth feel.

So, here is a really simple way to cook and set the custard without the faff and bother of the bain. You still have to have your wits about you but I promise the results will blow you and your guests away. The texture of this mix is a little different to the bain marie method, more gooey but no less delightful.

I set my custard in something pretty. Any excuse to get my beloved china out and I'm in! You can set yours in any old vessel..even a large one that everyone can dive in to. If you want the sugary topping, make sure it's mega heat proof.



Ingredients: Serves 4
4 large egg yolks
3 tbsp caster sugar (plus more for the top) I usually only go for 2 tbsp because I'm not a sweet fanatic
1 pint/500ml double cream
1 vanilla pod
Raspberrys
Icing sugar

Custard Method:
Heat the cream in a heavy bottomed pan on a moderate heat. While that's on the go beat the egg yolks and sugar together in a heatproof bowl. When the cream is just below boiling point (important) pour it over the egg and sugar mixture, stirring all the time. Slit open the vanilla pod and scrape out the seeds, adding them and the now empty pod to the bowl.
Place the bowl over a pan which is half full of simmering (not boiling) water and stir and scrape with a rubber spatula until the custard thickens. Don't be tempted to put the mix directly on to heat, the whole thing will scramble.
Pass through a sieve into your four vessels.
Once completely cold, cover and chill. To get the best texture from this mix you should make it the day before and chill in a very cold fridge for at least 24 hours.

Sugar Topping Method:
If you have a blow torch just go for it.
If not, put your grill on to its highest setting and wait for at least 15 minutes
Place the pots on a tray (as near to the grill bars as possible) and wait for the sugar to bubble and you're away.

I'm not a fan of the traditional sugary topping - too sweet for me. I eat with raspberries and a fine dusting of icing sugar.