Gigantic Crème Brûlée

Gigantic Crème Brûlée

The perfect dessert for sharing.
cooking time imageCooking time - 55 mins
serves imageServes - 6
difficulty imageDifficulty - easy peasy

Ingredients

  • 430ml/14.5fl. oz double cream
  • 100ml/3.4fl. oz whole milk
  • 1 vanilla pod
  • 5 large egg yolks
  • 50g/1.8oz  golden caster sugar, plus extra for the topping

Method

  • Preheat the oven to 180°C/350°F.
  • Mix the egg yolks and sugar in a large mixing bowl. Using an electric mixer, whisk until it is a lighter yellow and fluffy in consistency. 
  • Pour the double cream into a medium pan with the milk.
  • Scrape out all the seeds from the vanilla pod. Add the seeds and vanilla pod into the cream mixture.
  • Place the mixture on medium heat and allow it to heat up until almost boiling. Once you see bubbles appearing, remove them from the heat.
  • Whisk the cream mixture into the beaten egg yolks. Scrape out any remaining vanilla seeds into the mixture.
  • Pour the hot mixture through a strain, encouraging any stray vanilla seeds through at the end. 
  • Scoop off all the foam that is sitting on top of the liquid
  • Pour hot water into a roasting tin. 
  • Place your Whatever Pan into the tin then pour the cream mixture into your pan.
  • Bake covered with the lid for 30-35 mins until the mixture is softly set.
  • To check if it’s cooked, gently sway the roasting tin and if it wobbles in the middle like jelly, then it’s ready. Do not overcook.
  • Allow it to cool for a couple of minutes only. Then, completely cool in the fridge.
  • When serving, spread some sugar over the Whatever Pan.
  • Spray with a little water using a fine spray to just dampen the sugar. Then use a blow torch to caramelise it.
  • Serve and enjoy!

Ingredients

  • 430ml/14.5fl. oz double cream
  • 100ml/3.4fl. oz whole milk
  • 1 vanilla pod
  • 5 large egg yolks
  • 50g/1.8oz  golden caster sugar, plus extra for the topping

Method

  • Preheat the oven to 180°C/350°F.
  • Mix the egg yolks and sugar in a large mixing bowl. Using an electric mixer, whisk until it is a lighter yellow and fluffy in consistency. 
  • Pour the double cream into a medium pan with the milk.
  • Scrape out all the seeds from the vanilla pod. Add the seeds and vanilla pod into the cream mixture.
  • Place the mixture on medium heat and allow it to heat up until almost boiling. Once you see bubbles appearing, remove them from the heat.
  • Whisk the cream mixture into the beaten egg yolks. Scrape out any remaining vanilla seeds into the mixture.
  • Pour the hot mixture through a strain, encouraging any stray vanilla seeds through at the end. 
  • Scoop off all the foam that is sitting on top of the liquid
  • Pour hot water into a roasting tin. 
  • Place your Whatever Pan into the tin then pour the cream mixture into your pan.
  • Bake covered with the lid for 30-35 mins until the mixture is softly set.
  • To check if it’s cooked, gently sway the roasting tin and if it wobbles in the middle like jelly, then it’s ready. Do not overcook.
  • Allow it to cool for a couple of minutes only. Then, completely cool in the fridge.
  • When serving, spread some sugar over the Whatever Pan.
  • Spray with a little water using a fine spray to just dampen the sugar. Then use a blow torch to caramelise it.
  • Serve and enjoy!

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