- 8 large egg yolks
- 50g (1¾oz) caster sugar
- 600ml (1 pint) double cream
- 1 vanilla pod, split open
- Pinch of salt
- 150g (5oz) caster sugar
If you don’t want to boil caramel, sprinkle an even layer of caster sugar over the top of each brûlée and place under a hot grill until the sugar melts and caramelises
- Tip the egg yolks into a bowl and add the sugar. Whisk lightly together. Pour the cream into a pan and bring to the boil, then pour it over the egg yolks, stirring all the time.
- Place the bowl over a pan of simmering water and stir continually until the mixture thickens enough to coat the back of the spoon. If you have a cooking thermometer, then the custard should be heated above 70°C to cook the egg yolks. The hotter it’s heated, the thicker it will be, but don‘t let it get hotter than 82°C.
- Remove the bowl from the pan, and strain the custard into a jug or bowl.
- Pour the hot custard into 5-6 small ramekin dishes and leave it to cool. Refrigerate it for several hours, or overnight.
- The caramel is best made about an hour before the brûlées are going to be served. To make the caramel: Pour 3 tbsp water into a pan and add the sugar. Place the pan over a low heat until the sugar dissolves, then increase the heat and boil until the sugar is a pale golden.
- Working quickly, pour a thin layer of caramel over each ramekin of custard, tilting and rotating the dishes, so that it forms a thin, even layer. Leave the caramel to cool and set before serving.
Nutritional information per portion
- Calories 709(kcal)
- Fat 61.0g
- Saturates 35.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.