My recent trip to France was, I’m not going to lie to you, a big food-fest. Every day was filled with pastries, fruits, salads, breads, cheeses, eclairs, seafood, veal, rabbit, and of course… creme brûlée. My holiday was also spent visiting a lot of little towns around France, and one not so little town, Monaco. Well how does one describe Monaco? Hmmm…. the old town, where the royal palace is located, is really cute and filled with beautiful old buildings, it’s quite touristy but really nice to visit all the same. The new town however is a different kettle of fish. Filled with super yachts, cars more expensive than most people’s mortgages, designer shops and groomed men and women dressed in the finest French couture. It leaves you going away feeling a little poor, a little scruffy and a little unglamorous and also leaves you pondering the question… Why can’t I have one of those?!
Alas, after returning back to reality from a day in crazy Monaco, I decided to get the closest I could to something smooth and rich… A creme brûlée. Okay it may not be a Ferrari, but I’m more than happy to settle for one of these! Creme brûlée is one of my favourite desserts. I absolutely love ordering it when I’m out for dinner, I had it twice when I was on holidays and came back craving a little more.
I decided to give it a go last weekend, having never made it before. Had I known creme brûlée was so easy to make, I wouldn’t have waiting so long to try it! This is really easy to make, you essentially make an easy custard, cook it in the oven then sprinkle sugar on top and grill it. I add some freshly grated nutmeg to mine, which I think is a delicious addition. This would be the perfect dessert to make for guests as you can make the custard the night before and leave it in the fridge, and just cook it up the next day.
4 egg yolks
1 tbsp sugar
1 tsp vanilla extract
1/2 tsp freshly grated nutmeg
4 tsp soft brown sugar (for topping)
- Bring cream to the boil with the vanilla and nutmeg. Set aside for a few minutes.
- Stir the white sugar into the egg yolks and slowly stir in the cream to form a nice custard. Pour into four little ramekins.
- Pop the ramekins in the fridge overnight if using the next day. Otherwise fill a roasting dish halfway with hot water and place the ramekins in the dish, pop into an over pre-heated to 180C and cook for 40 minutes.
- Take out of the oven let them cool for about an hour (you can pop them in the fridge). Then sprinkle each ramekin with a tsp of brown sugar and pop under the grill until caramelised (keep a close eye on these as they can burn quickly). Serve immediately.