Budget Creme Brulee
Last year for my birthday my daughter gave me a blow torch, which has languished in the drawer ever since. I finally got around to using it and I was delighted with the crust on my creme brulees. It produced the required crunch when the spoon entered and the custard was creamy and delicious.
My cream cost R8.99 and the two eggs R2.70 so this is a very economical pud.
1 x 250ml tub of fresh cream
1/4 cup castor sugar + 1/3 cup for the topping
2 jumbo egg yolks
1/2 tsp vanilla extract or essence
Heat your oven to 160 C
Beat the egg yolks until very pale and they look like this….
In a saucepan combine the cream, milk, sugar and the vanilla, heat until little bubbles start appearing on the outside.
Add to the beaten egg in small amounts whisking to combine.
Pour the mixture into 4 ramekins (mine are 7.5cm in diameter)
At this point if you have any bubbles on the surface, use the back of a spoon to disperse them.
Place the ramekins into a container deep enough to pour boiling water until it is halfway up the sides of the ramekins.
Cover loosely with foil
Place in the oven for 40 minutes
When cool place in the fridge to set
For the topping:
In a thick bottomed saucepan melt 1/3 cup of sugar over a low heat, be patient and don’t be tempted to stir it, although you can tilt the pan a little to help it along.
Pour the the melted sugar onto foil and leave to harden.
Once it is hard, peel off the foil and break it into smaller pieces and blitz in a blender or a coffee grinder until it resembles sugar.
Sprinkle over the ramekins (I used a tea strainer to catch any bits) You can of course just use castor sugar but the toffee sugar gives a really good crust and doesn’t take as long to brown.
Using a blow torch melt the topping and leave to harden. If you don’t have a blow torch then pop them under a grill, but keep your eye on them!