There are a few ways of making creme brulee. You can either make it the classic way by baking a rich custard in a bain marie, or you can cheat a little. I am going to give you both recipes.
Classic Creme Brulee
420ml double cream
1 vanilla pod
5 egg yolks (save the whites for making meringue or pavlova)
50g caster sugar
brown sugar for the topping
Heat the oven to 180 deg c. Grease four ramekins and place them in a deep baking tray.
Boil the kettle.
Heat the cream and milk in a saucepan.
Scrape the seeds from the vanilla pod and place the pod and seeds in the milk/cream mixture.
Whisk the egg yolks and sugar with an electric whisk until pale and creamy.
When the cream is almost boiling, remove it from the heat.
Whisk the egg yolks/sugar while pouring the hot cream into the mixture then sieve it to remove any vanilla seeds.
If you have a helper, you can get them to whisk while you pour the hot cream mixture through a sieve into the egg mixture – this avoids the separate sieving step.
Pour the hot cream/egg mixture into the ramekins.
Fill the baking tray with very hot / boiling water so that it comes halfway up the sides of the ramekins.
Place another baking tray or some foil over the tops of the ramekins to loosely cover them.
Bake for 30-40 minutes until almost set but still wobbly in the middle.
Chill in the fridge.
Cover each ramekin with brown sugar and either grill or blowtorch until the sugar is caramelised.
Serve with fresh fruit.
For variations, put fruit, nutella, syrup, honey or jam at the bottom of each ramekin before pouring the custard over. You can also make the topping more interesting by adding chocolate powder, grated chocolate, marshmallow pieces, cinnamon or nutmeg to the sugar.
The quantities are a bit vague because it depends on how big your dish is.
Mixture of fruit e.g. tinned peaches, raspberries, apricots, pineapple, strawberries
2 tubs of creme fraiche or marscapone
Ratafia or Amaretti biscuits
Arrange the fruit at the bottom of a large pie dish (if using tinned fruit, drain most of the juice off).
Cover the fruit with the amaretti or ratafia biscuits.
Cover the biscuits and fruit completely with the creme fraiche or marscapone. You may also use double cream or whisk together a mixture of cream and creme fraiche/marscapone.
Chill for at least an hour.
Cover the cream layer with a fairly generous layer of brown sugar.
Place under the grill or blowtorch it until the sugar caramelises.
Let me know which recipe you prefer ! xx