Permabanned
Well after a couple of starter/main courses here is a desert.
Crème Brulee
Ingredients.
Milk
Cream
5 Egg yolks
Vanilla Pod or fresh mint
Caster sugar
Demerara sugar
Add 125ml milk and 350ml of cream to a pan. Slice the vanilla pod, scrape out the seeds with the back of a knife and put into the cream and milk. Place the rest of the vanilla pod into the milk. Bring to the boil and remove from the heat. Set aside for a couple of hours to let the vanilla infuse.
If you wish to you can substitute the vanilla for a bunch of fresh mint.
After the two hours has passed, bring the milk and cream back to the boil, pass the liquid through a sieve into a bowl and set aside.
Place the 5 egg yolks and 70g of caster sugar into a bowl and bring them together.
Now put the warm milk and cream into the bowl with the eggs in and bring them together.
Don't whisk as to much air in the mixture will cause it to rise.
If you choose pour the mixture straight into some ramekins. I chose to pass it through the sieve again and into a pyrex jug that you can pour from, it is a bit easier than straight out of a big bowl.
Pout the mixture into the ramekins and bake in a pre heated oven, 140'c until the mixture just starts to colour and set then remove from the oven.
Leave them to cool and then place them in the fridge for 1 hour to set.
When you are ready to serve take the pudding's out of the fridge and dust with fine demerara sugar, if you don't have any you can use icing sugar.
Now the good bit. Blow torch the sugar on the top until it bubble and turns to a lovely golden colour.
For garnish I put a strawberry on top.
Crème Brulee
Ingredients.
Milk
Cream
5 Egg yolks
Vanilla Pod or fresh mint
Caster sugar
Demerara sugar
Add 125ml milk and 350ml of cream to a pan. Slice the vanilla pod, scrape out the seeds with the back of a knife and put into the cream and milk. Place the rest of the vanilla pod into the milk. Bring to the boil and remove from the heat. Set aside for a couple of hours to let the vanilla infuse.
If you wish to you can substitute the vanilla for a bunch of fresh mint.
After the two hours has passed, bring the milk and cream back to the boil, pass the liquid through a sieve into a bowl and set aside.
Place the 5 egg yolks and 70g of caster sugar into a bowl and bring them together.
Now put the warm milk and cream into the bowl with the eggs in and bring them together.
Don't whisk as to much air in the mixture will cause it to rise.
If you choose pour the mixture straight into some ramekins. I chose to pass it through the sieve again and into a pyrex jug that you can pour from, it is a bit easier than straight out of a big bowl.
Pout the mixture into the ramekins and bake in a pre heated oven, 140'c until the mixture just starts to colour and set then remove from the oven.
Leave them to cool and then place them in the fridge for 1 hour to set.
When you are ready to serve take the pudding's out of the fridge and dust with fine demerara sugar, if you don't have any you can use icing sugar.
Now the good bit. Blow torch the sugar on the top until it bubble and turns to a lovely golden colour.
For garnish I put a strawberry on top.
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