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    Crème Brulèe

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    Crème Brulèe

    • Preparation time: 15 minutes
    • Cooking time: 15 minutes plus overnight chilling
    • Total time: 30 minutes plus overnight chilling

    Serves: 4


    • 600ml double cream
    • 1 vanilla pod, split lengthways
    • 3 strips of lemon rind
    • 5 egg yolks
    • 2 tablespoons caster sugar, plus extra to caramelise


    1. In a small pan, heat the cream with the vanilla pod and lemon rind until just below boiling point. Remove from the heat. Beat the egg yolks and sugar together in a bowl. Remove the vanilla pod and lemon strips from the cream. Gradually mix the hot cream into the eggs. Strain through a sieve, then return the vanilla and lemon rind to the mix.
    2. Heat the cream mix in a clean pan, over a medium heat, stirring gently for 3-5 minutes to form a custard thick enough to coat the back of a spoon. Don't boil. Pour the custard into a clean bowl and leave to cool, stirring frequently to prevent a skin forming.
    3. Once cool, scrape the vanilla seeds out of the pod and stir into the custard. Discard the empty pod and the lemon rind. Ladle the custard into 4 individual bowls or heatproof glasses. Chill overnight until completely set.
    4. Just before serving, preheat the grill to hot. Sprinkle the surface of the custard with a thin, even layer of sugar. Grill until the sugar caramelises. Leave for a few minutes to set, then serve.

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