Vanilla flavoured Creme Brulee
Ingredients
250ml double cream
75ml full fat milk
1 vanilla pod, scraped
4 egg yolk
50g caster sugar
and 3 to 4 table spoons of caster sugar for the topping
2 teaspoons of vanilla essence
In this recipe the dishes that I always use in the restaurant are shallow ones just so that there is more of a crispy topping.
Method
Turn on the oven to 1400C, 375oF. Put the milk, cream and the vanilla pod into the pan and heat until you reach boiling point.. Then turn off the heat and cover the pan annd leave to infuse for 10 minutes.
Whisk the egg yolks and 50g of the caster sugar together until you get it pale and thick, add in the vanilla essence and pour the boiling cream onto the mixture, stir in well, then evenly pour into the 4 shallow ramekin dishes.
Cook in a water bath (bainmarie) in the oven until just set and no more, which should take 20 minutes. Leave to cool.
Once cool, sprinkle with a thin layer of caster sugar, get a blow torch and carefully caramelise until you gat a nice golden brown colour. If you don’t have a blow torch the you can use your grill of the oven, make sure its very hot and place the 4 ramekins under, watching closely the whole time until they reach a nice golden colour again. Leave to cool and serve within 2 hours.
Brian Maule at Chardon d’Or Restaurant, 176 West Regent Street, Glasgow, G2 4RL
Tel : 01412483801 e : info@brianmaule.com www.brianmaule.com
Why are you making commenting on The Herald only available to subscribers?
It should have been a safe space for informed debate, somewhere for readers to discuss issues around the biggest stories of the day, but all too often the below the line comments on most websites have become bogged down by off-topic discussions and abuse.
heraldscotland.com is tackling this problem by allowing only subscribers to comment.
We are doing this to improve the experience for our loyal readers and we believe it will reduce the ability of trolls and troublemakers, who occasionally find their way onto our site, to abuse our journalists and readers. We also hope it will help the comments section fulfil its promise as a part of Scotland's conversation with itself.
We are lucky at The Herald. We are read by an informed, educated readership who can add their knowledge and insights to our stories.
That is invaluable.
We are making the subscriber-only change to support our valued readers, who tell us they don't want the site cluttered up with irrelevant comments, untruths and abuse.
In the past, the journalist’s job was to collect and distribute information to the audience. Technology means that readers can shape a discussion. We look forward to hearing from you on heraldscotland.com
Comments & Moderation
Readers’ comments: You are personally liable for the content of any comments you upload to this website, so please act responsibly. We do not pre-moderate or monitor readers’ comments appearing on our websites, but we do post-moderate in response to complaints we receive or otherwise when a potential problem comes to our attention. You can make a complaint by using the ‘report this post’ link . We may then apply our discretion under the user terms to amend or delete comments.
Post moderation is undertaken full-time 9am-6pm on weekdays, and on a part-time basis outwith those hours.
Read the rules here