Nans Crème Brulee is a thing of beauty. Every Sunday lunch was finished off with a crème brulee dessert. Weekends were good but having Nan speciality made it brilliant. The crunchiness of the sugar with the silkiness of the filling always made you wanting more. Add a little fruit and clotted cream was a good way to end the weekend.
Nans Creme Brulee
- Preheat the oven to 165C/325F.
- Place a medium sized saucepan over a medium heat.
- Add the double(heavy) cream and the vanilla extract and heat until hot but not boiling.
- In a glass bowl add the 6 egg yolks and 100g of the caster sugar and whisk until thoroughly combined.
- Gradually and carefully pour in the cream and vanilla extract to the eggs mixture. Stir continuously.
- Pour hot water into a high sided roasting pan. The ramekins should sit in the water about half way up.
- Pour the egg mixture into the ramekins and carefully, they’re hot, place them in the roasting pan.
- Place in the preheated oven for 45 – 50 minutes. The dessert should be nearly set but still a bit wobbly.
- When cooked. Remove from the oven and remove from the roasting pan and allow to cool naturally.
- Once cooled, cover with cling film and refrigerate for a few hours or up to a couple of days in the fridge.
- When ready to use, remove from the fridge and allow to come to room temperature.
- Spread a tablespoon of caster sugar over each brulee.
- Remove the crème brûlée from the refrigerator for at least 30 minutes before browning the sugar on top. Spread a tablespoon of sugar on top of each crème brûlée.
- When ready allow the crème Brulee to sit for a few minutes so the caramel has a chance to cool.