This week, the Roddy team could choose from crème brûlées, cheesecake or something very complicated to do with meringues. Martin is Leafletfrog’s Consultant Technical Director. No one is sure what that actually means (he could just make the tea for all we know), but because he’s got ‘Director’ in his job title he thinks he’s the ‘crème de la crème’.
Nobody was surprised when Martin volunteered to ‘dessert’ his post to make some crème brûlées. Martin’s ambition is to make Roddy a household name, so perhaps he’d better stick to the day job, judging from the photos!
Martin's top tip is - "don't get distracted while they're under the grill as they can burn very quickly!"
Crème Brûlée Ingredients
- 500ml (17 fl oz) Double Cream
- 100g (3.5 oz) Caster Sugar
- 1 Vanilla Pod (de-seeded and chopped, keep the seeds) or 1tsp Vanilla Extract
- 6 Egg Yolks
Pre-heat your oven to 150oC
Beat the egg yolks and sugar in a mixing bowl until it goes a pale colour, smooth and consistency of very thick custard.
In a saucepan, add the vanilla (of whichever type) and all the milk and bring to the boil, then simmer for 5 minutes.
Bring back to the boil before pouring into the egg mixture through a sieve, continuously whisking. Carry on gently whisking for about 5 mins, it should be now a very thin custard consistency.
Pour into ramekins in a bain marie (tray of hot water about half way up the ramekins) and put in the oven for 40mins, they should be a little bit wobbly when they're done.
Leave to cool to room temperature.
Spread a heaped teaspoon evenly over the top of each, using the same bain marie but replace the hot water with iced water to stop the custard cooking any more under the grill.
Place under a very hot grill keeping an eye on them to not burn too much.