Vanilla Crème Brûlée

5 from 1 vote

A surprisingly easy Vanilla Crème Brûlée, made using organic milk, cream and eggs, and served with homemade shortbread biscuits, strawberries and mint.

Course Dessert

Cuisine French

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 297kcal

Author Ben Horle (Adapted by Eb Gargano)

Ingredients

200 ml double cream
100 ml Arla Organic Free Range Milk
4 egg yolks
50 g sugar plus extra for the crunchy topping
1 vanilla pod
Shortbread strawberries and mint leaves to serve (optional)

Metric - US Customary

Instructions

Preheat your oven to 140C / 120C fan / gas mark 1 / 275F.
Warm the milk, cream and vanilla in a small saucepan to approximately 60C / 140F (don’t let it boil), and remove from the heat.
In a large bowl, whisk together the egg yolks and 50g of sugar until thoroughly combined.
Remove the vanilla pod and then slowly whisk the warm cream and milk mixture into the egg mixture.
Pour into 4 small jam jars (or ovenproof ramekins).
Prepare a ‘bain marie’, by filling a roasting tray with about 1-2cm of boiling water (the water should come about half way up the crème brûlée).
Carefully place the jam jars into the prepared bain marie and cook in the oven for about 20-22 minutes or until just set. Leave to cool.
Once cool, sprinkle the Crème Brûlée with a thin, even layer of sugar, and caramelise under a very hot grill (or use a blowtorch), until you have a hard golden topping. Leave the sugar for 5 minutes to set before serving.
Serve with strawberries, mint and shortbread biscuits.

Notes

Nutrition information is approximate and meant as a guideline only.

Nutrition