Vanilla Creme Brulee

I have been making this recipe for Vanilla Crème Brulee for years – ever since I first saw it in one of my Mum's cookbooks when I was a teenager. It is so good, I don't dare change it – especially since my mum and sister are both huge crème brulee fans and always compare any crème brulee to this recipe!! Praise indeed, however the praise for this recipe belongs entirely to David and Hilary Brown as this recipe is from their cookbook La Potinere. Unfortunately they no longer own the restaurant where this recipe originated from and the book is no longer in print (although you can buy it from select sellers) so I thought it my duty to share it with you.

One thing I have changed (I know) is that I use 6 egg yolks rather than the 5 suggested in the original recipe. There are a couple of reasons for this....Firstly I might be imagining it but I find eggs in Canada to be a little smaller than UK sized large eggs so this extra yolk just seems to make up for things! Secondly, having 6 leftover egg whites is much more convenient to have as I use them for meringues or my Pavlova. I promise you though – it doesn't change the taste in my opinion – if anything it just makes it a little richer and even more delicious!

This was the dessert I made for our New Years Eve party and since it was a special occasion I finished it off with a sprinkle of edible gold and silver leaf for that extra special sparkle and decadence. If you have some I recommend using some for a little extra luxury and food glamour!

Serves 6-7 (depending on the size of your ramekin dishes)

300ml whipping or double cream
300ml 10fl oz full fat milk
½ vanilla pod, split open
6 egg yolks
75g caster sugar
½ tsp good quality vanilla extract
7 heaped tsp demerara sugar
Edible gold and silver leaf (optional)

Preheat the oven to 300F/ 150C/ GM 2.

In a large pan heat the cream, milk and vanilla pod until almost at boiling point.

Meanwhile in a large bowl (I use my KitchenAid) beat together the egg yolks, sugar and vanilla extract until the sugar is mixed in and the mixture is nice and pale. Slowly add the hot cream to the eggs stirring constantly on low speed. Once everything is mixed together sieve the custard into another bowl, or if you have one a large measuring jug.

Fill 6 or 7 ramekins with the custard and carefully skim off any froth that is on top.

Put the ramekins into a large roasting tin and put half way into the oven on a middle shelf. Carefully pour some boiling water into the town until it comes half way up the side of the ramekins. Gently push the tray into the oven properly and bake for 35 minutes. After that time if it wobbles gently when you shake it, it is ready. If not cook for another 5 minutes. Remove from the oven and leave to cool completely in the water before transferring the individual pots to the fridge until needed.

When ready to serve, evenly sprinkle 1 heaped tsp of the demerara sugar over each crème brulee and using either a blow torch or a grill caramelize the sugar until melted, golden and bubbling. Be careful though as the darker the sugar becomes the bitterer it will taste. If using sprinkle over a little edible gold and/or silver leaf for that final touch then serve as soon as the sugar has hardened.