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Creme Brulee

150 gr. (5oz) caster sugar
10 egg yolks
4 vanilla pods
100 ml. (3 1/2 fl oz) milk
900 ml. (1 1/2 pints) double cream
demerara sugar

Mix the sugar and egg yolks together well in a bowl. Split the
vanilla pods in half and scrape the seeds out into the milk and
cream in a pan. Add the pods too, and heat gently so that the full
flavour of the seeds and pods infuses the liquid. Pour the cream
and milk on to the yolks, mix well, then pass through a conical

Divide the mixture between ten ramekin dishes (roughly 7.5cm/3 in
in diameter). Cook in a bain-marie of hot water in the oven preheated
to 140C/275F/Gas 1 for about 30-40 minutes or until just set.
Allow to cool and set, then chill in the fridge. Sprinkle the tops
with demerara sugar, and glaze under a hot grill (or use a blowtorch).
Allow the sugar to set hard, then serve in the dish

In The Restaurant, we often make creme brulee in small round, eared
dishes (oeufs sur le plat). They are not cooked in a bain-marie as
here, and need about 50-60 minutes, very gentle cooking at 100C/212F
a very low gas. We sometimes use caster sugar instead of demerara,
and repeat the sprinkling and grilling for a particularly crunchy
topping. The cremes brulees can be made a day in advance.


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