Fancy but not too fancy is the classic crème brûlée. It’s relatively easy to make, and you can finish it off with a blow torch to impress your guests!
SERVES 8// COOK TIME 15 min// CHILL TIME 2 hours
INGREDIENTS
1 L cream
1½ cups sugar
4 egg yolks
1 vanilla pod (seeds removed) or 2 tsp vanilla essence
2½ sachets (25 g) gelatine
METHOD
1. Whisk together cream, 1 cup sugar, egg yolks and vanilla in a large pot.
2. Cook over low heat, stirring constantly, until mixture comes to a light simmer.
3. Sprinkle the gelatine over the mixture. Cook over medium heat, whisking, until combined.
4. Pour into a 20 cm tart dish and place in the fridge to set for 2 hours.
5. To serve, sprinkle remaining ½ cup sugar over the top and use a blowtorch to melt it until golden and crisp (or place it briefly under the grill).
Quick tip: For chilly winter evenings, make this crème brûlée dish a little more warm by adding cardamom and star anise when you heat the cream mixture.
There’s no excuse not to enjoy our amazing coffee French toast on a wintery morning. The best part? You can have it on the table in just 15 minutes!
