…it’s not funny.
Been meaning to make these so I did. It’s not a new year thing for me to start what I’m about to do… Its just good timing. Honest ‘guv!
Ingredients
8 egg yolks
50g caster sugar
450ml double cream
150ml Bailey’s
Demerara Sugar
Instructions in the comments…
what’s a ramekin and what’s a turgid?
For the top it is much better if you use iceing sugar and do it 3- 4 times
and remember if its brown its cooked if its black its f*@ked !
A ramekin is a about a 4 inch by 41inch white ceramic dish used for cooking souffles
and brulee etc
I have No idea what turgid means? i know what a Turd is if that helps
Instructions
Preheat the oven to 150C.
Pour the cream and Bailey’s into a saucepan and bring to the boil. Put the lid on though, the mixture can spit when it gets to boiling point.
Whilst that’s coming to the boil, mix the egg yolks and caster sugar into a bowl and then put the kettle on (No time for tea or coffee yet I’m afraid).
Once the mixture has reached boiling point, pour the mixture into the bowl with the egg yolks and sugar and whisk.
After the mixture is mixed, transfer it into a jug so that’s easy to poor into 6-8 ramekins. Or do it with a ladle if you want to be fancy. If they are narrow ramekins, be careful not to over fill them - leave about 0.5-1cm at the top. The mixture will rise when its in the oven so you might not get a flat crème and the brûlée will be difficult to do.
Now place the ramekins into a deep baking tray and pour the boiled water into the tray so it reaches half-way up the side of the ramekins.
Cover the tray with foil and carefully put it in the oven.
Now do something which takes 30-35 minutes.
Remove from them from the oven and leave to stand for a couple of minutes before putting in the fridge for 15+ minutes. The crème should be firmish… squidgy… not too turgid.
Now for the fun part depending on what you have in your kitchen (or your definition of fun).
Sprinkle the demerara sugar on top of the crème and use a blowtorch to caramelise the sugar. Don’t make the mistake I have made of doing the sugar on all of them then torching them, sugar then torch else the sugar will sink into the crème and be harder to get to.
If you haven’t got a blowtorch, sugar them all quickly and place them under a hot grill. Take your eye off of them for even a second and you will pay the price. You want golden brown, not golden black.
…and thats it.