Classic Crème Brûlée served with Shortbread
To make the Crème Brûlée :
- Preheat the oven to 110°C.
- Pour cream into a saucepan. Split the vanilla pod lengthways and scrape the seeds into the cream. Bring to the boil.
- In a separate heatproof bowl, beat the sugar and egg yolks together until pale and fluffy.
- Pour the hot cream over the egg mixture, whisking continuously until thickened - this indicates that the eggs have begun to cook slightly.
- Fill 20 ramekins two thirds full and place ramekins into large roasting tray. Pour in enough hot water to come halfway up the sides of the ramekins.
- Place the tray onto the centre shelf of the oven and bake for 40-45 minutes, or until custards are just set but still wobbly in the middle.
- Remove ramekins from water and set aside to cool to room temperature. Chill until needed.
- When ready to serve, sprinkle one level teaspoon of castor sugar evenly over the surface of each crème brûlée, then caramelise with a blowtorch.
To make the Shortbread:
- Preheat the oven to 160ºC
- Cream butter and sugar together until light and fluffy.
- Add flour slowly and continue mixing until well blended.
- Spread in a well-greased tray and bake for 15 minutes.
- Remove and slice. Store in an airtight container until just before serving
This is a bigger than usual recipe for entertaining a large group of people. The crème brulee without the caremalised topping can be made in advance and then stored in the fridge