The delicious rich custard base dessert is topped with a contrasting layer of hard caramel. The French, along with the Spaniards and the English debate over its origins, each arguing that it originated from their respective countries. Whether it is really French, English or Catalan, we can only be happy that someone in Old Europe invented this delicious dessert!
Heavy Cream (16 fl oz)
Vanilla (2 tsp)
Caster Sugar (really fine sugar) (1/2 cup)
Egg Yolks (3 )
Whole Eggs (2 )
Caster Sugar (really fine sugar) (6 tsp)
Preheat oven to 275. Pour the cream and vanilla into a saucepan. Bring to boiling point, then turn off the heat and put a lid on. Leave to infuse for five to ten minutes. 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).
Fill 6 ramekins about two thirds full. 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 custards are just 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 caster sugar over the surface of each Crème, then caramelize with a blowtorch. Leave to cool for a couple of minutes.Click here to print this Recipe