Creme brûlée is my sister's favourite dessert and she has even given me a blowtorch for my birthday, so I could make it for her! I have eaten many but never made one before and after comparing many different recipes I decided to combine what I liked in them most- and there it is: a perfect creme brûlée, creamy and smooth, with perfect, crispy caramel topping.
Ingredients (makes 4):
For creme brûlée:
- 300ml double cream
- 150ml milk
- 100g mascarpone
- 6 egg yolks
- 40-50g caster sugar
- 2 tsp vanilla paste or 1 vanilla pod
- 4 tbsp caster sugar
Put milk, cream, mascarpone, vanilla and one teaspoon of sugar in a pan and heat until almost boiling.
In a bowl whisk together egg yolks and remaining sugar until pale and fluffy, then gradually add hot cream mixture and keep whisking.
Divide the mixture into four ramekins and place them in a large roasting tin, then fill with boiling water, half way up the ramekins.
Bake in a pre-heated oven at 150C for 30-45 minutes, they should not be too liquid but still wobbly in the centre like a jelly.
Remove the ramekins from the oven and from the roasting tin and leave to cool completely. Leave to chill in the fridge for at leaf an hour or best over night.
Before serving gently wipe the surface of each creme brûlée with a paper towel to remove any moisture, then sprinkle a tablespoon of sugar on top of each one. Use blow torch to caramelise the sugar.
Serve straight away.