creme brulee

Part 2.

Cooking and eating

Pudding

Creme Brulee

The best bit of a meal

Turn on the oven to a lovely 150 degrees, the kind of temperature that penguins do not enjoy

Get 500ml of double cream and about a cap full of vanilla essence and pour them in a pan together until it boils and bubbles, then turn that heat down and let it simmer for about 5 minutes

Whilst that is all going down grab 100g of caster sugar and 6 egg yolks (the orange bit) and mixy mixy in a bowl until a little creamy. simples. It kind of reminds me of the centre of a creme egg.

All those egg whites get a bit lonely so maybe pop them in the fridge to make meringue or something... seriously taddaaa!

Pour the heated cream on top of the sugary egg and whisk. It should thicken slightly and then you can pour this in ramekins. (Now, we didn't have ramekins, so the student option is also to whack it in a massive casserole dish to about half way up! The giant's way to eat pudding.)

Now you have to make a bain-marie. Basically make sure the ramekins/one massive dish are sitting in a pool of water in a baking tray... up to half way up the pudding. Cook for 40/45 minutes. This is enough time for it to get all goooeeeyyy. Scrummy!

After all that time, take it out, sprinkle some more caster sugar lightly on top like a fancy layer and then grill so it goes crispy.

Best pudding evverrrrr.