CREAM BRULEE RECIPES

Steps:

• Preheat the oven to 150C/300F/Gas 2.
• Pour the cream into a saucepan. Split the vanilla pod lengthways and scrape the seeds into the cream.
• Chop the empty pod into small pieces, and add them to the cream.
• Bring the cream to boiling point, then reduce the heat and simmer gently for five minutes.
• Meanwhile, in a separate bowl, beat the sugar and egg yolks together in a large heatproof bowl until pale and fluffy.
• Bring the cream back to boiling point. Pour it over the egg mixture, whisking continuously until thickened - this indicates that the eggs have begun to cook slightly.
• Strain the mixture through a fine sieve into a large jug, and then use this to fill six ramekins to about two-thirds full.
• Place the ramekins into a large roasting tray and pour in enough hot water to come halfway up their outsides. (This is called a bain-marie.)
• Place the bain-marie onto the centre shelf of the oven and bake for 40-45 minutes, or until the custards are just set but still a bit wobbly in the middle.
• Remove the ramekins from the water and set aside to cool to room temperature. Chill until needed.
• When ready to serve, sprinkle one level teaspoon of caster sugar evenly over the surface of each crème brûlée, then caramelise with a chefs' blow-torch.
• Set aside to cool for a couple of minutes, then serve.

Steps:

• Preheat the oven to 275 degrees. Place six (8-ounce) ramekins in a roasting pan large enough to hold them completely flat.
• In a large heatproof bowl, whisk together the egg, egg yolks, and sugar until just combined. Meanwhile, scald the cream in a medium saucepan. Off the heat, add the chocolate and espresso and whisk until the chocolate is melted. Slowly whisk the cream mixture into the egg mixture, then whisk in the coffee liqueur and vanilla. Transfer to a large measuring cup and pour into the prepared ramekins until full.
• Place the pan in the oven and carefully pour enough of the hottest tap water into the pan to come halfway up the sides of the ramekins. Bake for 40 to 50 minutes, until the custards are set on the edges but still a little jiggly in the middle when gently shaken. Remove the custards from the water bath, cool to room temperature, wrap in plastic, and refrigerate until firm.
• To serve, spread 1 tablespoon of sugar evenly on each custard. With a kitchen blowtorch held one inch from the surface of the creme, heat the sugar until it caramelizes evenly. Allow to cool for 5 minutes and serve.