28 October 2009

Recipe: Creme Brulee

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Makes 15

1 Litre Douglasdale Milk
375ml Douglasdale Cream
2 Whole Eggs
8 Egg Yolks
250g Sugar
10ml Vanilla Essence

Method

Preheat oven to 120ºC.
Bring Douglasdale Milk and Douglasdale Cream to the boil.
Cream egg yolks, 2 whole eggs and sugar.
Add hot Douglasdale Milk and Douglasdale Cream.
Add vanilla essence.
Pour into ramekins and place into a water bath (large dish filled half way with water)
Bake at 120ºC until set +/- 20mins.
Allow to cool.
Sprinkle with castor sugar and glaze under the grill or alternatively use a blow torch.

A WORD FROM THE CHEF...

I always find the castor sugar is the best for the glaze, it gives a very delicate crust.

Source: Douglasdale Dairy

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