Nans Creme Brulee

A lovely dish from a lovely lady

Prep Time 15

Cook Time 55

Total Time 1 10

Servings People

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.
4 cups double cream
In a glass bowl add the 6 egg yolks and 100g of the caster sugar and whisk until thoroughly combined.
6 large egg yolks, 1 cup caster sugar
Gradually and carefully pour in the cream and vanilla extract to the eggs mixture. Stir continuously.
2 tsp vanilla extract
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.