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Creme Brulee

Use the Multi steamer 0408

Makes 4

4 medium egg yolks.
425ml ( ľ pt) double cream
25g ( 1 oz) caster sugar
few drops vanilla extract

Topping

2 – 3 tablespoons caster sugar

Mix together all ingredients very thoroughly. Divide between 4 ramekin dishes.
Cover each with a piece of foil.

Half fill base pan with boiling water, bring back to boil. Then reduce heat to simmer.

Arrange the ramekins in steamer inserts.

Position lid. Steaming MUST be very gentle. Steam for approx 25 – 30 minutes, until lightly set, checking occasionally to make sure the custards do not curdle. ( remember to use a cloth – they will be hot) Ramekins in top steamer may take longer to cook than those in the lower insert.

Remove ramekins. Take off the foil, cool slightly then transfer the custards to the fridge to cool thoroughly ( 2 – 3 hours)

Sprinkle the tops thickly with caster sugar. Brown under a very hot grill until the sugar caramelises.

Chill again before serving.

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