Crème brûlée de vainilla

Ingredientes

• 200 ml double cream
• 100 ml Arla Organic Free Range Milk
• 4 egg yolks
• 50 g sugar (plus extra for the crunchy topping)
• 1 vanilla pod
• Shortbread (strawberries and mint leaves to serve (optional))

Preparación

1. 1

   Preheat your oven to 140C / 120C fan / gas mark 1 / 275F.

2. 2

   Warm the milk, cream and vanilla in a small saucepan to approximately 60C / 140F (don’t let it boil), and remove from the heat.

3. 3

   In a large bowl, whisk together the egg yolks and 50g of sugar until thoroughly combined.

4. 4

   Remove the vanilla pod and then slowly whisk the warm cream and milk mixture into the egg mixture.

5. 5

   Pour into 4 small jam jars (or ovenproof ramekins).

6. 6

   Prepare a ‘bain marie’, by filling a roasting tray with about 1-2cm of boiling water (the water should come about half way up the crème brûlée).

7. 7

   Carefully place the jam jars into the prepared bain marie and cook in the oven for about 20-22 minutes or until just set. Leave to cool.

8. 8

   Once cool, sprinkle the Crème Brûlée with a thin, even layer of sugar, and caramelise under a very hot grill (or use a blowtorch), until you have a hard golden topping. Leave the sugar for 5 minutes to set before serving.

9. 9

   Serve with strawberries, mint and shortbread biscuits.