Crème Brûlée

Modern. Gluten Free. 

Delicious by itself or with fruit in the bottom of the dish, I have developed this recipe over years so I can't tell you my sources. ​

Ingredients

• 8 egg yolks
• 600 mils of cream (can be lactose free cream providing it is suitable for whipping)
• 50-60 g of caster sugar (if the eggs are big, more, if the eggs are small less)
• 1-2 vanilla beans (cheaper alternatives include 1 tablespoon of ginger or cardamom)
• 2 tbsp soft brown sugar

 
Method

• Halve the vanilla pod(s) and scrape out seeds. Put pods and seeds into cream on a medium heat (5 out of 9 on induction). Do not be tempted to raise the temperature.

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• Put sugar and egg yolks in a large Pyrex bowl and use an egg whisk on high until they turn thick, light and creamy.

• Once the cream is almost boiled (don’t let it boil!), take out the vanilla pods and using a slow setting on the whisk, pour slowly into the egg mixture. If you have boiled the cream, the eggs will separate at this point and you will have egg soup which cannot be saved.
• Once combined return to the saucepan and stir for about 10 minutes.
• Test by dropping on a cold saucer and running your finger through it. If it stands up like jam, then it is ready.
• Pour into ramekins, cover and refrigerate overnight.

• Sprinkle brown sugar on top, use a blow torch to burn the sugar or put under the grill on high heat