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Creme Brulee Recipe Revealed

Creme Brulee Recipe Picture

Individual or Larger Servings

This great creme brulee recipe is a favorite of dancer and actor Lionel Blair, who frequently told Pam she made the best one in the World.
She's been making it for years now and it's also a favorite of diva Dame Shirley Bassey and Scottish actor and golf enthusiast Sir Sean Connery.
Pam catered for a host of stars in the 80s and 90s around Marbella's famous Puerto Banus and now she's ready to share the recipe with you.
It's one of those things that people find daunting to make - but, if you follow this recipe, you'll get Perfect results Every Time!

Ready? - Let's Go For It!

Creme Brulee Picture - Happy Eater

Happy Guest Tucking in

Ingredients for Four Individual Earthenware Pots
4"/10cm. diameter x 1"/2.5cm. deep. approx

1 Cup/250ml. Whipping cream.
4 Egg yolks (whisked).
1/2 Tsp. Vanilla extract.
3 ozs./80g. Caster sugar

For the Creme Brulee Recipe Topping.

3-1/2 ozs./100g. Caster sugar.

Picture of Party Size Creme Brulee

A Party Sized Creme Brulee decorated with fresh grapes.

Just multiply the quantities for the size you require. You can make a larger individual one by doubling up this recipe but you will have to adjust the cooking time to approximately 20-25 minutes.

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Method for Creme Brulee Recipe

In a medium saucepan - heat the cream, sugar and vanilla on a medium heat to just under the boil. Don't boil it or it will split.
Remove from the heat and gradually whisk in the egg yolks.
Now - put your four earthenware pots into a deepish roasting tray, dividing the custard mix equally between the them.
Pour water around your pots to make a bain marie - the water should come 3/4 of the way up the pots.
Place on the middle shelf of a pre-heated oven at 350ºf./175ºc.
Check after 10 minutes to see if they are done - the custard will feel firm to the touch if they are - if not give them a further five minutes.
When firm - remove from the oven and allow to cool - then refridgerate to chill.
Meanwhile make the topping - dissolve the rest of the sugar in a small saucepan stirring constantly. The sugar will melt and turn into a golden brown syrup.
Pour this syrup over the chilled custards, dividing it evenly. The best way is to spoon some of the hot toffee colored sugar over the top and then roll the pot in your hand to spread it to the edges. Don't worry you'll soon be doing it like a pro.
Alternately you can sprinkle the top of the custards with a little of the sugar and blast them with a blowtorch.
Now return the pots to the fridge and serve within a couple of hours for the traditional crispy top. Some people - and I'm one of them - prefer to leave them for a couple of days till the top goes soft.