CREME BRULEE
"The first thing you should know about creme brulee is that it's not hard to make. And few puddings are as voluptuously, seductively easy to eat. I never make mine in little individual ramekins (though there's nothing to stop you if that's what you prefer) but in one large dish: there is something so welcoming about a big bowlful, the rich, smooth, eggy cream waiting to ooze out on the spoon that breaks through the tortoiseshell disc on top...."
INGREDIENTS
•
600 ml double cream
•
1 vanilla pod
•
8 large egg yolks
•
3 tablespoons caster sugar
•
6 tablespoons demerara sugar
Comments & Reviews
Just A Pinch Sweepstakes