Crème brûlée

Crème brûlée

By
From
Encyclopedia of Food and Cookery
Serves
4

Ingredients

Quantity Ingredient
Crème anglaise, see recipe for ingredients and method
see method for extra ingredients

Method

  1. Make as for crème anglaise, using only 55 g sugar and substituting cream for milk. Pour into 4 individual or 1 larger serving dish and chill well. Just before serving, stand custard in shallow baking dish surrounded with ice to keep custard chilled. Sprinkle white or brown sugar in a 3 mm layer over top and put under preheated grill until sugar melts and forms a toffee glaze. Serve immediately.
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