BON APPÉTIT! CRÈME BRÛLÉE


Silky smooth custard with a perfectly caramelised topping – crème brûlée is a much-loved French classic, and it’s actually not that diffi cult to make. Serve still warm from the oven or chilled; ideal for making ahead for a


dinner party. Traditionally, a fl ame is used to make the crispy top – almost as satisfying as the moment you crack it open with your spoon before delving into the creamy custard below!


INGREDIENTS Serves 4 450ml double cream 100ml milk 1 vanilla pod 5 egg yolks 50g golden caster sugar, plus extra for topping


METHOD 1 Heat the oven to 180°C/160°C Fan/ Gas 4. Put four 175ml ramekins in a deep roasting tin. Pour the cream into a pan with the milk.


2 Split the vanilla pod and scrape the seeds into the cream. Drop the vanilla pod in too.


3 Put the egg yolks and sugar in a bowl and whisk until very pale.


4 Put the pan with the cream on a medium heat and bring almost to the boil.


5 Pour the hot cream into the beaten egg yolks, stirring all the time then strain into a jug.


6 Pour enough hot water into the roasting tin to come about halfway up the sides of the ramekins. Pour the hot cream into the ramekins so they are fi lled to the top.


7 Put them in the oven and lay a sheet of foil loosely on top.


8 Bake for 30-35 minutes until the mixture is soſt ly set, they should still wobble in the centre.


9 Liſt the ramekins out of the roasting tin with oven gloves and set them on a wire rack to cool a little then chill in the fridge.


10 When ready to serve, sprinkle about two teaspoons of caster sugar over each ramekin and spread evenly over the surface.


COOK’S TIP


Don’t be tempted to sprinkle extra sugar


onto the custard before


caramelising. A thin layer is all that is needed.


11 Spray a little water over the sugar to dampen a little, then use a kitchen blowtorch to caramelise. Alternatively, pop under a hot grill for two to


three minutes. Set aside and serve when the sugar is fi rm, within an hour.


Recipe courtesy of Bonne Maman UK bonnemaman.co.uk


108 FRENCH PROPERTY NEWS: March/April 2025


©SHUTTERSTOCK & BONNE MAMAN


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