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Recipe By Munch Master

Ref: 634
Heading: Puddings
Cuisine: British & Irish
Food Type: Vegetarian
No of Portions: 4
Change no of portions required to :

Ingredients & Prep

   850 ml  Double cream
   100 g  Golden caster sugar
   9 Egg yolks only
   1 Vanilla pod cut length ways
   350 g  Self-raising flour
   225 g  Butter unsalted soft
   100 g  Caster sugar
   1 Vanilla pod cut length ways
   1 pinch  Salt
   sprinkle  Golden caster sugar


  Step 1
Pre-heat oven to 110'c fan.
  Step 2
First make the Brûlée mixture, in a bowl beat the yolks & the sugar in a bowl either with a whisk or a electric hand mixer, put to one side.
  Step 3
Place the cream in a saucepan, scrape out vanilla seeds from the pod with a knife & add to the cream, cut the empty pod into 3cm pieces & add to the cream, bring cream to a simmer on a med heat.
  Step 4
Take off the heat & slowly pour into the egg mixture whisking all the time until its all in.
  Step 5
Pour custard mixture back into the saucepan, place on a low heat & bring temperature up to 70'c using a thermometer stirring constantly or when mixture coats the back of the spoon, take off the heat, keep stirring for 1 min.
  Step 6
Sieve custard into a jug to remove pod bits.
  Step 7
Pour custard mixture into serving bowls/dishes or ramekins, then place them into a baking pan/tray filled with hot tap water halfway up the side of the serving bowls/dishes, then place in the oven & bake for about 1 hour or until there is a slight wobble when shaken, when done remove tray from the oven & allow to cool still in the water, then place in the fridge to go cold.
  Step 8
Make the biscuits, by creaming the butter & sugar together with an electric hand mixer or beat well with a wooden spoon, remove the seeds from the vanilla pod & add in with the flour & salt, mix in to form a thick paste, then roll out with a rolling pin on a floured worktop to 1 cm thick, cut into triangles or other shape you wish.
  Step 9
Place biscuits on a baking sheet on either a silicon mat or greaseproof paper & bake for 12 mins at 180'c fan, remove to cool then place on a serving plate.
  Step 10
Just before eating sprinkle a layer of caster sugar over the surface of the brulees & either place close under a very hot grill keeping your eye on them until the sugar stars to bubble & caramelise or use a cooks blow torch (best) to caramelise the sugar, serve just warm with the biscuits.

Suggestion & Tips

Nice with some red currants or other fruit of choice & a sprig of fresh mint
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