Ah, the Brulee. More than just a delicious treat, it also rhymes with Goulet.
Could a dessert get any better?
What is so remarkable about this dessert is its pure simplicity. There are only but 4 ingredients listed in this BBC recipe for my sweet, sumptuous Brulee. And yet, the effect is infinitely divine.
Visions of Brulee and other gustatory temptations . . .
A recipe for your eating pleasure . . .
- Preheat the oven to 150C/300F/Gas 2.
- Pour the cream into a saucepan. Split the vanilla pod lengthways and scrape the seeds into the cream.
- Chop the empty pod into small pieces, and add them to the cream.
- Bring the cream to boiling point, then reduce the heat and simmer gently for five minutes.
- Meanwhile, in a separate bowl, beat the sugar and egg yolks together in a large heatproof bowl until pale and fluffy.
- Bring the cream back to boiling point. Pour it over the egg mixture, whisking continuously until thickened – this indicates that the eggs have begun to cook slightly.
- Strain the mixture through a fine sieve into a large jug, and then use this to fill six ramekins to about two-thirds full.
- Place the ramekins into a large roasting tray and pour in enough hot water to come halfway up their outsides. (This is called a bain-marie.)
- Place the bain-marie onto the centre shelf of the oven and bake for 40-45 minutes, or until the custards are just set but still a bit wobbly in the middle.
- Remove the ramekins from the water and set aside to cool to room temperature. Chill until needed.
- When ready to serve, sprinkle one level teaspoon of caster sugar evenly over the surface of each crème brûlée, then caramelise with a chefs’ blow-torch.
- Set aside to cool for a couple of minutes, then serve.
Want some more Goulet? Yeah. I thought you might . . .