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Crème Brulée

Ingredients

1L cream 30%

100ml milk

9 egg yolks

230gr caster sugar

1 vanilla pod

 

 - caster sugar to caramelise the top

 

Method

 

  • Split the vanilla pod in half, scrape the seeds and infuse it in the warm milk

 

  • Whisk the egg yolks and sugar.

 

  • Remove the vanilla pod* and add the warm milk, 

 

  • Mix well with a whisk

 

  • Then stir in the cold cream.

 

  • Fill up the crème brulée dishes and place in an oven tray, add hot water to about half the hight of the ramequins

 

  • Cook for about one hour at 120ºC/250ºF. Depending on the ramequins size

 

  • The crème brûlée must be cooked in the middle but still wobbly.

 

  • Take them off the tray, let cool and store in the fridge.

 

  • Just before serving, caramelise the top with some sugar and a blow torch or under a grill.

 

*Rinse your vanilla pod, when dry, keep it for another recipe or keep it in sugar to infuse

 

At The Walnut Grove we use 2 types of vanilla.

1 - Madagascar Bourbon Vanilla (Planifolia)

2 - Tahiti Vanilla (Tahitensis) has a thicker pod and its aroma is more aniseed. Its flesh has a characteristic prune perfume

 

Chef’s tip: You can replace the vanilla by other aromatic and flavour;  lemon verbena, basil, violet , coffee or make it savoury; foie gras, parmesan, mushrooms..

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