Crème Brûlée and Crème Caramel
Two delicious desserts that are beloved! Crème Brûlée and Crème Caramel. Crème Brûlée is made with a milk but mostly cream base and Crème Caramel has a milk base.
Ingredients
Brûlée
- 350ml double cream
- 125ml milk
- 1 vanilla pod seeds removed
- 8 egg yolks
- 100g caster sugar
To brûlée
- 100g Demerara sugar
Crème Caramel
Caramel
- 150g caster sugar
- 3 tbs water
Filling
- 500ml milk
- 3 large eggs 2 egg yolks
- 100g caster sugar
- 1 tsp vanilla bean paste
Method
Brûlée
- Pre heat the oven to 120c
- Warm together the cream,milk and vanilla, whisk the eggs and sugar together then whisk in the milk mixture.
- Pour into 4 ramekins, put in a bain marie and cook for 25 minutes in the oven leave to cool chill in the fridge for 1 hour sprinkle over the Demerara sugar and blow torch until a crisp carame
Crème caramel
- Heat the sugar and water to make the caramel spoon into dishes.
- Heat the oven to 130c
- Heat the milk and the vanilla whisk into the eggs and sugar then pour onto the caramel, place into a bain marie and bake for 45 minutes chill. Turn out onto plates.
Ingredients
Brûlée
- 350ml double cream
- 125ml milk
- 1 vanilla pod seeds removed
- 8 egg yolks
- 100g caster sugar
To brûlée
- 100g Demerara sugar
Crème Caramel
Caramel
- 150g caster sugar
- 3 tbs water
Filling
- 500ml milk
- 3 large eggs 2 egg yolks
- 100g caster sugar
- 1 tsp vanilla bean paste
Method
Brûlée
- Pre heat the oven to 120c
- Warm together the cream,milk and vanilla, whisk the eggs and sugar together then whisk in the milk mixture.
- Pour into 4 ramekins, put in a bain marie and cook for 25 minutes in the oven leave to cool chill in the fridge for 1 hour sprinkle over the Demerara sugar and blow torch until a crisp carame
Crème caramel
- Heat the sugar and water to make the caramel spoon into dishes.
- Heat the oven to 130c
- Heat the milk and the vanilla whisk into the eggs and sugar then pour onto the caramel, place into a bain marie and bake for 45 minutes chill. Turn out onto plates.
