Party crème brulee
Serve 12-16
Special equipment 2.4 litre (4 pint) shallow wide-based ovenproof dish,greased
85g (3oz) caster sugar
12 egg yolks
3 tsp vanilla extract
1.2 litres (2 pints) double cream
300 ml (10 fl oz) single cream
225g (8oz) demerara sugar
100g (3 1/2 oz) raspberries , to decorate
Mint leaves ,to decorate
-
Preheat the oven to 160 C (140 C/325 F/Gas 3) . meanwhile , put the sugar, egg yolks,and vanilla extract into a large mixing bowl and whisk together by hand.
-
Put the double cream and single cream into a saucepan and heat until just below boiling point (just hot enough to put your finger in )
-
Pour hot cream into the egg yolk mixture ,whisking quickly until combined.
-
Pour the custard through a sieve into the prepared oven proof dish.
-
Put the dish into a large roasting tin and pour enough boiling water into the tin so that it comes halfway up the sides of the dish .
-
Carefully slide into the oven and cook for 35-45 minutes or until set but with a slight wobble in the middle.check after 30 minutes to see how it’s doing.
-
Remove from the oven and leave to cool in the roasting tin,then place in the fridge and chill until stone cold.
-
Sprinkle over the demerara sugar,then pop under a hot grill ,watching it very carefully ,for 20-25 minutes or until melted and golden brown , you could also use a blowtorch to do this ,to give the topping time to soften slightly,chill in the fridge for at least 5 hours and up to 10 hours,but no more or it will turn to liquid.
-
To serve,cut into portions with fish slice and decorate with raspberries and mint leaves.