Crème Brûlée
Cherie Metcalfe
Say hello to your new favourite make-ahead dessert. This silky crème brûlée is pure indulgence and ideal for Christmas entertaining. Prep it a day or two in advance, then bring the magic with that golden caramelised top just before serving. It’s a creamy showstopper that pairs perfectly with fresh summer fruit and a cheeky chocolate treat on the side.
Ingredients
- 100g Michael Brûlée
- 3 cups of cream
- 1 sachet of Brûlée Toupee
Directions
- Preheat the oven to 150°C fan bake.
- In a saucepan, combine Michael Brûlée mix with the cream.
Gently heat over a medium-low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon. Be careful not to let it boil.
- Pour the custard into ramekins (to make 6 will be roughly half a cup per ramekin) and place them in a roasting dish. Carefully pour hot water into the dish until it reaches halfway up the sides of the ramekins, then cover loosely with tinfoil.
- Bake for about 20 minutes, or until the custard is just set with a slight wobble in the centre. Remove from the oven and water bath, cool to room temperature, then refrigerate until completely chilled.
Just before serving, sprinkle a fine, even layer of Brûlée Toupee over the custard. Use a kitchen blowtorch to caramelise the sugar until it bubbles and turns golden, forming a crisp topping.
- Serve immediately, or chill uncovered for up to 1 hour to keep the top crackly.
