Crème Brûlée For One From 'Paris Pastry Club'
- 100 g (3 oz) whipping cream
- seeds from 1/2 vanilla pod
- 2 egg yolks
- 1 tablespoon caster (superfine) sugar
- Demerara sugar, extra, to caramelize
- Preheat the oven to 150u0b0C (300u0b0F). Boil a kettle of water.
- Bring the cream and vanilla seeds to the boil in a small pan over a
- medium heat.
- Whisk the egg yolks and caster sugar together in a small bowl. When
- the milk has boiled, slowly pour it over the egg mixture, whisking as you
- go. Scoop off any froth with a large spoon and pour the mixture into
- a small ramekin.
- Place the ramekin in a deep baking tray and pour in hot water so it
- comes halfway up the sides of the ramekin. Bake for 40 minutes, or until
- set yet still very slightly wobbly in the centre.
- Carefully lift the ramekin from the water-bath and leave to cool at
- room temperature for a few minutes. Chill for 2 hours or overnight.
- Sprinkle with a thin coating of demerara sugar and burn with a blow
- torch or place under a hot grill for a few minutes until the sugar turns
- into caramel.
- Crack the caramel crust with a spoon and feel happy.
whipping cream, vanilla pod, egg yolks, caster, sugar
Taken from www.seriouseats.com/recipes/2014/08/creme-brulee-for-one-from-paris-pastry-club.html (may not work)