Queens Court Hotel and Restaurant Exeter

Chefs Recipe of the Month

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Crème Brulee

Serves Six

6 Egg Yolks

40g Castor Sugar

400ml Double Cream

1 Vanilla Pod

Demerara Sugar

Method,

Whisk Egg Yolks, Sugar and a Scrapped Vanilla Pod together

Stir in the Double Cream until well combined

Pour mixture through a sieve

Fill six medium ramekins and place into a water bath

(Use a deep roasting tin and fill half way up the side of the ramekin with water to create a water bath)

Place in the a pre-heated oven at 105C for one hour

When cooked place in the fridge for several hours to set

To Serve

Sprinkle evenly a generous amount of Demerara Sugar on each ramekin and either Blow Torch or Place under a very hot grill until to Sugar turns to caramel

Leave for a minute or two and serve

Serving Suggestions & Tips

At the Restaurant I like to serve these with some lightly poached fruits, any soft berries will work all you have to do is make a sugar stock, pour over the berries and leave to cool.

Sugar Stock- 150g Sugar, 150ml Water, Squeeze of Lemon Juice, Place all into a pan and bring to the boil.

For an added elegant twist you could replace the water with Red or White Wine or even Champagne

This is an ideal dinner party dessert as it can be made the day before and takes just a few minutes to finish and serve.