Christmas Creme Brulee
Christmas Creme brulee is a timeless dessert known for its silky custard base and crisp caramelised sugar topping. When adorned with mint, redcurrants, and served on a holly-decorated platter, it becomes a festive treat perfect for Christmas celebrations.
Christmas Creme brulee is a timeless dessert known for its silky custard base and crisp caramelised sugar topping. When adorned with mint, redcurrants, and served on a holly-decorated platter, it becomes a festive treat perfect for Christmas celebrations.
Servings 6 Portions
Ingredients
- 500 ml double cream
- 6 large egg yolks free range
- 100 g caster sugar plus extra for caramelising
- 1 tsp vanilla extract
- 12 leaves Fresh mint
- 12 stems redcurrants
- 6 leaves holly decoration
Instructions
- Preheat your oven to 150°C (300°F, Gas Mark 2).
- Heat the double cream in a saucepan over medium heat until it begins to steam but does not boil.500 ml double cream
- In a mixing bowl, whisk together the egg yolks, sugar and vanilla extract until smooth.6 large egg yolks, 1 tsp vanilla extract, 100 g caster sugar
- Gradually pour the hot cream into the egg mixture, whisking constantly to avoid curdling.
- Strain the mixture through a fine sieve to remove any lumps.
- Divide the custard evenly between six ramekins.
- Place the ramekins in a deep roasting tin and pour hot water into the tin until it reaches halfway up the sides of the ramekins.
- Bake for 35–40 minutes or until the custards are set but still slightly wobbly in the centre.
- Remove the ramekins from the water bath and let them cool to room temperature.
- Refrigerate for at least 2 hours, or overnight if preparing in advance.
- Sprinkle a thin, even layer of caster sugar over the surface of each custard.
- Use a kitchen blowtorch to melt the sugar until it turns golden brown and forms a crisp layer. Let it cool for 2 minutes.
- Top each crème brûlée with a sprig of fresh mint and a few redcurrants.12 leaves Fresh mint, 12 stems redcurrants
- Arrange the ramekins on a platter decorated with holly leaves for a festive presentation.6 leaves holly
Notes
Tips:
- For best results, serve the dessert soon after caramelising the sugar to maintain its crisp topping.
- Always handle holly leaves with care, as they are decorative and not edible.
- Always handle holly leaves with care, as they are decorative and not edible.
Nutrition
Calories: 407kcal | Carbohydrates: 20g | Protein: 5g | Fat: 35g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 278mg | Sodium: 31mg | Potassium: 106mg | Fiber: 0.1g | Sugar: 19g | Vitamin A: 1483IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 1mg
