A twist on the traditional crème brûlée. This
creamy custard tart with cracked caramel topping is the perfect indulgent treat.
Main INGREDIENTS
- Dairy
Ingredients
Method
Ingredients
- 1 Litre cream
- 1 vanilla pod or 10ml vanilla essence
- 16 egg yolks
- 150g sugar
- 1 pinch of salt
FOR THE CARAMEL
- 150g sugar
- 50ml water
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Method
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1Preheat the oven to 140°C/120°C fan/gas mark 3.
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2Lightly grease a Le Creuset 28cm Fluted Flan Dish.
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3Scald the cream with a piece of vanilla pod or vanilla essence.
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4Stir the egg yolks and sugar together. Do not overbeat, no foam must be present.
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5Remove the vanilla pod and stir the warm cream carefully and slowly into the yolks.
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6Place the mixture in a casserole over a low heat and stir until the custard is hot to the touch. Do not overheat or it will curdle.
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7Pour the mixture into the Fluted Flan Dish. Stand in a bain marie containing warm water, cover with foil or an oven tray, and bake the custard for about 1 hour 30 minutes, or until just set.
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8Refrigerate until completely set.
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9Place a Le Creuset casserole on low heat and slowly caramelise the caster sugar. Be sure to keep an eye on it as it can burn quickly. When the sugar is a dark caramel colour, swiftly and carefully pour it onto a silicone baking mat or silica paper. Spread the caramel with a spatula to create a slightly circular shape that will fit the top of the custard tart. Allow the caramel to set at room temperature and cool completely.
