MAISON DE KENNEDY

Crème Brûlée

🤍🤍🤍🤍🤍 (0/5) Tested by Untested — ~1 hr prep + overnight set · Serves 4–6

Ingredients

• 750 ml Double Cream
• 1 Vanilla Pod
• 4 Eggs — Clarence Court Burford Browns if you can get them
• 30 g Caster Sugar
• Demerara Sugar — for caramelising

Method

1. Egg mix: Crack eggs into a bowl, add the caster sugar, and whisk well.
2. Infuse the cream: Put the double cream and vanilla pod (split and scraped) into a pan and bring to the boil. Once boiled, take off the stove and leave to infuse for 15–20 minutes.
3. Combine: Pour the hot cream over the egg mix in stages, whisking as you go.
4. Strain & pour: Strain the finished mix through a sieve into your ramekins or baking dish.
5. Bake: Place in a bain-marie of boiling water. Bake for 30–40 minutes at 130°C until the custard is barely set — it should still have a gentle wobble in the centre.
6. Set overnight: Leave in the fridge to set completely — overnight is best.
7. Caramelise & serve: Sprinkle generously with demerara sugar and caramelise using a blowtorch or under a very hot grill.

Notes

• Untested: Give it a go and update the rating.
• Low & slow: 130°C is key — you want the custard barely set, not rubbery.
• Demerara over caster: Gives a better crunch and deeper caramel flavour on top.

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