Ultimate crème brûlée – Angela Nilsen
French: crème brûlée
Crème brûlée is literally means ‘burnt cream’. It is a rich caramalised custard dessert.
With crème brûlée aim for a glassy layer of caramel on top that shatters when tapped with a spoon – just like in the movie Amelie.
It’s best to use a blow torch or brûlée iron to carmalise the sugar (rather than under the oven grill).
- How to make a crème brûlée topping – Michelle Southan and Gemma Purcell
You can serve the dish in one large shallow ovenproof dish, but if like me you think it’s more fun to have an individual brûlée for each person, use ramekins. Serve within an hour or two.
- Blackberry crème brûlée – Ruth Watson
- Espresso crème brûlée with hazelnut ice-cream – Alessandro Pavoni
- Original crème brûlée – Simon Rimmer
- Muscat crème brûlée with poached plums and plum sorbet – Tim Montgomery
- Rhubarb and ginger brûlée – Delia Smith