Week 50, Bake 50.
Only two more to go after this! People have started asking me what I am going to do next year... Will I continue baking? Will I start a new challenge? Will I do something crafty instead of cooking? And my answer...? Well actually I do have a good idea but I won't reveal it until January 1st 2013. Anyway, back to baking! So as I said in my previous blog, I am back home for the holidays and so decided to bake something a little different. I couldn't do it in Somerset as I don't have half the equipment (individual dishes and my blow torch). To be honest half the reason why I did this bake was so that I could play with my blow torch again! So here it is: Creme Brulee.
- 500ml of double cream
- 1 vanilla pod
- 100g of caster sugar
- 6 egg yolks
- Plus extra caster sugar
- Pre-heat the oven to 150c.
- Split the vanilla pod and scrape out the seeds into the cream, chop the pod up and add it to the cream.
- Now put the cream into a saucepan and bring to the boil. Once boiling, reduce the heat and let it simmer for 5 minutes.
- Meanwhile whisk the egg yolks and caster sugar together until they become lighter in colour.
- Take the cream off the heat and pour a small splash into the eggs continuously whisking so the eggs don't scramble. Now pour the rest in gently.
- Whisk until it becomes thicker, if it doesn't then pop it back on the heat in a saucepan and gently warm it for another minute.
- Now get your ramekins, place them in a deep roasting tray and fill them 2/3rds full with the custard mixture. Surround them with hot water to create a ban Marie (about half way up the ramekins) then bake for about 30 minutes. They will be done when there is a slight wobble in the centre of the custard.
- Finally, finish them off with the a tablespoon of caster sugar. Using your blow torch (yes... Blow torch!) caramelise the sugar. Serve right away with raspberries.