Sweet Treats

As I may have mentioned at some point I quite enjoy playing with fire and blow torches.  Although I liked the crème brulee we made on holiday last year I do prefer a non-baked version.  So I made these up for Valentine’s day dessert (I know it was ages ago, I’ve been busy).   

·         600ml/1 pint double cream

·         ½ vanilla pod split lengthways

·         6 large free-range egg yolks

·         2 tbsp caster sugar, plus extra for sprinkling

Take the double cream and pour into a non-stick saucepan.  Heat gently and at the same time, cut the vanilla pod in half and scrape the seeds out and deposit into the pan along with the rest of the pod.  Keep this over a medium heat until almost boiling.

Beat the eggs and sugar together until combined, but do not over beat.  The mixture should not become light and fluffy.

Pour the warm cream mixture over the eggs and stir in until combined.

Return to a low heat and cook until the mixture has thickened.  Stir constantly and do not allow to boil.

Test to see if the custard is ready by running your finger through the custard on the back of a spoon. If the custard stays apart, it is ready. Remove the large vanilla pods at this point

Pour the custard into ramekins and put in the fridge overnight.  When you are ready to serve, scatter caster sugar over the top before caramelising with a blow torch.

You can do lots of different things with this basic recipe.  In the summer I like to add some fresh raspberries to the bottom of the ramekins before pouring in the custard and if you wanted to make them chocolate crème brulee you can melt in 80g of plain chocolate to the cream before you add it to the eggs.