Bake Along with Bake Off :: Creme Brulee

Until I went to Canada back in June, I'd never had creme brulee. It seemed to be a firm favourite with a lot of people and I often envied the pastry chef in my old job, wielding her blowtorch as she created the crunchy glaze on top of the dessert.

The bakers on the show seemed to make a bit of a mess of these, but I guessed without the pressure of the bake off tent upon me, I could manage to whip up a few.

Now they aren't the prettiest, I definitely should have wiped the sides a bit before I glazed them. Plus I had to use Mary's grill method, opposed to a blow torch unfortunately.

My family and I tucked into these the other night and seemed to get good reviews all round, so here's my recipe for creme brulee.


500ml double cream
1 tsp vanilla extract
100g caster sugar
5 egg yolks

1. Preheat the oven to 160C/320F/Gas mark 3.

2. Pour the cream and vanilla extract into a saucepan. Bring to the boil, then lower the heat to simmer gently.

3. In a different bowl, whisk the egg yolks and sugar together until a pale colour.

4. Bring the cream back to boiling point, then add to the egg mixture and keep whisking until it starts to thicken.

5. Strain through a sieve and then pour into 6 ramekins.

6. Place the ramekins in a large roasting tin and fill half way up with hot water.

7. Bake for 40 minutes until just wobbly. Remove from the tin and leave to cool.

8. When ready to serve, sprinkle a little sugar over the top of each creme brulee and either caramelise with a blowtorch or under the grill.

1 comment:

  1. Excellent read, I just passed this onto a colleague who was doing a little study on that. And he actually bought me lunch because I found it for him smile So let me rephrase that: Thanks for lunch

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