Crème brûlée for one

Crème brûlée for one

By
From
Paris Pastry Club
Serves
1
Photographer
Helen Cathcart

There is not much to say about crème brûlée that hasn’t already been said. It’s creamy, it’s delicious, it’s understated. Even more so, in fact, when it’s turned into a lonesome pleasure. One ramekin. One spoon. One crisp caramelised crust. I can’t promise it will change your life. But I can tell you for sure that it will make you feel better.

Ingredients

Quantity Ingredient
100g whipping cream
1/2 vanilla pod, seeds
2 egg yolks
1 tablespoon caster sugar
demerara sugar, extra, to caramelise

Method

  1. Preheat the oven to 150°C. Boil a kettle of water.
  2. Bring the cream and vanilla seeds to the boil in a small pan over a medium heat.
  3. Whisk the egg yolks and caster sugar together in a small bowl. When the milk has boiled, slowly pour it over the egg mixture, whisking as you go. Scoop off any froth with a large spoon and pour the mixture into a small ramekin.
  4. Place the ramekin in a deep baking tray and pour in hot water so it comes halfway up the sides of the ramekin. Bake for 40 minutes, or until set yet still very slightly wobbly in the centre.
  5. Carefully lift the ramekin from the water-bath and leave to cool at room temperature for a few minutes. Chill for 2 hours or overnight. Sprinkle with a thin coating of demerara sugar and burn with a blow torch or place under a hot grill for a few minutes until the sugar turns into caramel.
  6. Crack the caramel crust with a spoon and feel happy.
Tags:
Paris Pastry Club
Fanny
Zanotti
French
Paris
Parisian
baking
baker
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