Recipe
for :
 This
recipe comes from Chef Jim Fisher who now runs
cooking holidays in the Dordogne.
If
you would like to know more about Jim and how he gained
his love of cooking why not have a look at his biography
page <click
here>
To
find out more about the cooking holidays in France at
Jim's cooking school in the Dordogne you will need to
visit his web site <click
here>
Jim
said about this recipe:
Crème
Brulée is one of those dishes that chefs seem
to insist on "enhancing", adding bits of fruit,
nuts, or - worst still - oatmeal. I suppose their reasoning
is that nobody could possibly be interested in such
a simple dessert in these complex foodie days. They
are wrong. Crème Brulée is Crème
Brulée. It is beautiful. If you want to add foreign
bodies to it, then it isn't Crème Brulée
anymore. Got it? Good!
 Rant
over. Now, I think the easiest, and possibly least stressful
way to caramalise the topping is with a blowtorch. However,
as most people don't own one, and calling out the plumber
at nine in the evening could prove a tad expensive,
just place the sugared puddings under a very hot pre-heated
grill until golden and bubbling (watch them like a hawk,
though). Remember to leave the desserts to rest for
a while in order to let the suger harden and the ramekins
cool down.
The
Spanish have a dessert - called Crema Catalana - which
is essentially identical, bar the flavouring: instead
of vanilla, use a stick of cinamon, broken into pieces.
In typical flamboyant Spanish style, they singe the
top with a red hot iron!
Ingredients
500ml
(18fl oz) double cream
1 fat vanilla pod
approx. 100g (4oz) caster sugar (plus extra for the
topping)
6 egg yolk
Method
- Pre-heat
the oven to gas Mark1 (275°F / 140°C)
- Pour
the cream into a saucepan. Split the vanilla pod lengthways
and scrape the seeds into the cream. Bring to boiling
point, then lower the heat and simmer gently for five
minutes.
- Beat
the sugar and egg yolks together in a large heat-proof
bowl until pale and creamy. Bring the cream back to
boiling point, then pour over the egg mixture whisking
all the time until thickened - this indicates that
the eggs have begun to cook slightly.
- Strain
through a fine sieve into a bowl and fill six ramekins
about two thirds full. Place the ramekins in a large
roasting tray and pour in enough hot water to come
halfway up the sides of the ramekins. Place on the
centre shelf and bake for about 30 minutes, or until
the custards are just set and still a bit wobbly in
the middle. Remove from the roasting tray and allow
to cool to room temperature.
- When
you are ready to serve, sprinkle one level teaspoon
of caster sugar evenly over the surface of each crème,
then caramelise with a blowtorch.
- Leave
to cool for a couple of minutes, then enjoy one of
France's greatest contributions to eating pleasure.
Serves
6
Chef
Jim Fisher
CookInFrance
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