Food and Drink / Lancashire Recipes / Crème Brulee

Crème Brulee

What you need: (Serves 6)
600 ml double cream
1 vanilla pod
3 egg yolks
100 gms caster sugar
100 gms Demerara sugar

What to do:
Put three- quarters of the double cream in a heavy sauce pan with the vanilla pod and bring to the boil. Mix the remaining cream well with the egg yolks and castor sugar and pour into the boiling cream. Stir constantly over gentle heat until the mixture thickens, but do not allow to boil or it will curdle. Remove from the heat and allow cooling.

Discard the vanilla pod then pour into individual heatproof dishes and chill in the refrigerator until set. Sprinkle an even layer of Demerara sugar over the top of each dish and flash under a really hot grill so that the sugar caramelises quickly. Chill again in the refrigerator before serving.