[WATCH] Crème brûlée

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Crème brûlée

Ingredients

• 2 large tins (400g) evaporated milk
• 4 egg yolks
• 1 tsp vanilla extract
• 75g sugar
• 150ml cream (optional)
• Demerera sugar, for the brûlée topping

Method

1. Place egg yolks, vanilla and sugar in a liquidizer.
2. In a pan heat the milk to simmering point.
3. Switch the liquidizer to minimum speed, remove cap from the lid of the liquidizer and pour in the hot milk while still running.
4. Add the cream, if using, and replace cap.
5. Blend on maximum speed for 30 seconds.
6. Pour carefully into a fairly large, low, rimmed ovenproof flan dish and bake in a slow oven 150°C for about 1 hour until ‘set’.
7. Cool and chill. When cold, sprinkle the brown sugar over the top and grill or burn with a chef’s blowtorch until the brown sugar caramelizes to form a brûlée topping.
8. Chill again then serve alone or with a citrus fruit salad.

More of Pippa’s recipes can be found in her books, Pippa’s Festa and 25 Years In A Maltese Kitchen.

This recipe first appeared on Gourmet Today TV, aired on TVM on 17 April, 2015.