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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 19th August 2009

Patricia’s crème brulée
Patricia taught me this fabulous way to make crème brulée. The secret is not to finish it off in the oven.

Ingredients
Serves 4
6 egg yolks
450ml double cream
3 desp caster sugar
A few drops vanilla essence
2 desp soft brown sugar.

Method
Beat the egg yolks in a large, heat-proof (metal if possible) bowl. Put the cream, one flat dessert spoon of caster sugar and vanilla essence in a heavy-based saucepan. Heat, stirring gently with a whisk, to boiling point. When at boiling point, pour the cream mixture over the egg yolks, whisking continuously as you pour.
Pour the mixture into individual ramekin dishes. The custard should set without further cooking; test by coating the back of a spoon. If this has not worked you can rescue the problem by placing the ramekins in an ovenproof tin, half-filled with warm water, and place in an oven heated to 180C 350F or gas for about 30 minutes or until just set.
Cool, and then refrigerate.
Preheat the grill to very hot. Cover the top of each custard with a mixture of soft brown sugar and remaining caster sugar, smooth over and place under the grill for about three minutes. Watch all the time and remove as soon as the sugar caramelises and bubbles. Use good oven gloves as the ramekins are very hot.
Leave to cool, then refrigerate and serve cold.

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