ChatterBank1 min ago
Do you cook a creme brulee?
8 Answers
I'm going to make creme brulee tomorrow, it's my favourite pudding!
I've bought my blow torch today so I'm all set but when I've looked at recipes there seems to be 2 ways to make it; one just a custard that you leave to set in the fridge and another where you bake the custard in a low oven in a bain marie.
Does anyone know which is the best way to do it?
I've bought my blow torch today so I'm all set but when I've looked at recipes there seems to be 2 ways to make it; one just a custard that you leave to set in the fridge and another where you bake the custard in a low oven in a bain marie.
Does anyone know which is the best way to do it?
Answers
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fresh fruit brulee
8 oz. strawbs
4 oz. white grapes halved
1 fresh peach sliced
8-10 ratafia biscuits
2 x 200ml tubs creme fraiche
4-6oz. light brown soft sugar
arrange fruit in the base of a heatproof soufle (deepish) type dish or 4 individual ramekins. place ratafia biscuits on top. spoon over creme fraiche to completely seal in the fruit and chill for at least an hour. sprinkle sugar over and smooth the top, place under a preheated hot grill for 1-2 minutes to caramelise or use blowtorch.
you can adjust all the ingredients to suit. use canned fruit or any other fresh fruit you like, soft fruit is best. you can add liqueur or brandy. use any almond macaroon biscuits. you can use greek yoghurt instead of creme fraiche. light muscavado sugar can be used instead of light brown soft sugar.
i always use a lot more fruit than the recipe says, and i totally cover the fruit with ratafia biscuits, about 20 of them. enjoy :)
8 oz. strawbs
4 oz. white grapes halved
1 fresh peach sliced
8-10 ratafia biscuits
2 x 200ml tubs creme fraiche
4-6oz. light brown soft sugar
arrange fruit in the base of a heatproof soufle (deepish) type dish or 4 individual ramekins. place ratafia biscuits on top. spoon over creme fraiche to completely seal in the fruit and chill for at least an hour. sprinkle sugar over and smooth the top, place under a preheated hot grill for 1-2 minutes to caramelise or use blowtorch.
you can adjust all the ingredients to suit. use canned fruit or any other fresh fruit you like, soft fruit is best. you can add liqueur or brandy. use any almond macaroon biscuits. you can use greek yoghurt instead of creme fraiche. light muscavado sugar can be used instead of light brown soft sugar.
i always use a lot more fruit than the recipe says, and i totally cover the fruit with ratafia biscuits, about 20 of them. enjoy :)