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Mel (& Paul)

Creme Brulee

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I discovered this old Good Housekeeping receipe and its not only delicious its a doddle!!

 

600ml whipping cream

4 egg yolks (use the whites for meringues!)

100g caster sugar

5ml vanilla extract

 

Put the cream in a double boiler - or a bowl over a saucepan of hot water - heat gently. do not boil

 

put the egg yolks, 50g of the sugar and the vanilla in a bowl and beat thoroughly

 

add the cream and mix well together

 

put into six individual ramekins in a roasting tin of hot water.

 

bake in the oven at 150C (300F) (gas mark 2) for about 1 hour until set.

 

remove from tin and cool for an over.

 

refridgerate for 2-3 hours, or overnight

 

sprinkle with caster sugar and put under a preheated hot grill for 2-3 mins until the sugar turns to caramel

 

refrigerate again for 2 -3 hours before serving

 

 

Yum yum yum :D

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Yup, 50g goes in with the eggs and cream and 50g goes on top for the caramel -although I dont bother weighing out the stuff for hte top. I just pour some on, then use my flame thrower thingy ( :shock: ) to make the caramel, and then some more on to make a really good crunchy caramel top - yum!!

It is very sweet, so I tend to put some raspberries or redcurrents or similar on the top just to add a bit of sharpness.

Yum! :D

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:lol::lol::lol:

Its actually my dad's - I have it on long term loan - I didnt want to go out and buy one especially as they are quite expensive and I wondered if it would be another gadget gathering dust at the back of the cupboard - but its great for creme brulee and for chargrilling the veggies for lasagne (red peppers, red onions, courgettes, mushrooms, tomatoes) as we dont have gas and sticking them under the grill doesnt seem to produce the same effect :D

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