Recipe Sections
6
This classic french recipe is sure to delight!
750ml thickened cream
1 and 1/2 vanilla pods
150g caster sugar
4 duck egg yolks
3 whole duck eggs
demerema sugar for top
Pre-heat oven to gas 140 C.
Pour cream into a saucepan. Split the vanilla pods lengthways and scrape the seeds into the cream. Chop the empty pods into bits and add these too. Bring to boiling point. If it is not thickened enough to coat the back of a spoon, place mixture in a saucepan over a low heat and stir constantly. When thickened, pour cream into a clean bowl to avoid overcooking in the hot pan.
Beat the sugar and all the eggs together in a large heat-proof bowl until pale and creamy. Bring the cream back to boiling point, then pour over the egg mixture, whisking all the time until thickened - this indicates that the eggs have begun to cook slightly (you should have a smooth custard the consistency of double cream - a grainy texture means it's been over cooked and you'll have to start all over again).
Strain through a fine sieve into a large jug, then use this to fill 6 ramekins.
Place the ramekins in a large roasting tray and pour in enough hot water to come halfway up their sides. Place on the centre shelf and bake for 40 minutes to one hour, or until the custard is set and still a bit wobbly in the middle.
Remove from the water and allow to cool to room temperature.
When you're ready to serve, evenly sprinkle one level teaspoon of demerema sugar over the surface of each Creme, then caramelise with a blowtorch. Leave to cool for a couple of minutes, then serve.