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Crème Brûlée
Crème Brûlée
Desserts

Crème Brûlée

5
20 mins
25 mins
4

These delicious little desserts need to be made ahead and chilled before caramelising the topping making them perfect for dinner parties.

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  • Ingredients
  • Method

Ingredients

  • 600 ml cream
  • Grated rind of 1 orange
  • 8 egg yolks
  • ¼ cup Chelsea Caster Sugar
  • 4 heaped Tbsp Chelsea Demerara Sugar

Chelsea Products in Recipe

Demerara Sugar

Demerara Sugar

Demerara (pronounced...
Caster Sugar

Caster Sugar

The fine crystal of Chelsea...
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Method

Place cream and grated orange rind in a saucepan. Gently heat until just about to boil (don't boil). Beat egg yolks and Caster Sugar together in a bowl until pale and thick. Pour the hot cream into this and beat well. Clean and dry saucepan, then return the custard mixture to the saucepan. Stir over medium heat until it thickens, about 10 minutes. Divide evenly between the 4 ramekins and refrigerate until cold to set (preferably overnight).
To serve, sprinkle Demerara Sugar over the set custard & caramelise with a blowtorch or under a preheated hot grill. The Demerara will melt like toffee and set hard if left to cool.
For Christmas version: Place a tablespoon of Christmas fruit mince in the bases of each of the four 250 ml size ramekins, prior to adding custard.
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How to Choose SugarFor Baking?
learn about baking

How to Choose SugarFor Baking?

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