Food & Wine
Spanish-style crème brûlée
If you’re looking for something different to bring to the dinner table after your meal tonight, why not try this delicious, Spanish-style crème brulee.
Serves: 6
Ingredients:
- 750ml cream
- 10 egg yolks
- 100g sugar
- 1 vanilla pod
- Zest of one lemon
Method:
- Preheat the oven to 110°C.
- In a pot on the stovetop on medium heat, bring to the boil the cream, vanilla seeds scraped from the pod and lemon zest. Remove from the heat once boiled and leave to infuse.
- Whisk together egg yolks and sugar. Remove a few spoonfuls of the cream mixture and whisk it into the egg mixture to adjust the heat. Then add the whole egg mixture back into the cream mixture. Whisk well to avoid separating.
- Strain the mixture through a sieve into six ramekins.
- Make a water bath by putting all the ramekins into an oven-safe dish, then fill the dish with water until the level is halfway up the ramekins. Be careful not to splash water in.
- Bake for 30-40mins until jiggling and mostly set.
- Cool the mixture and transfer to the fridge to set fully. Dust each ramekin with a thin layer of caster sugar then use the blowtorch to caramelise the tops. Serve immediately.
Have you ever tried to make a crème brûlée? Let us know in the comments.
First appeared on Stuff.co.nz.
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