Cream liqueur brûlée
https://www.coop.co.uk/recipes/cream-liqueur-brulee
These delicious, custardy classics are so easy, and tasty too
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Feeds
6
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Ready in
2 hours
45 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 19g
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Ingredients
- 4 large Co-op British egg yolks
- 30g caster sugar, plus 3 tbsp set aside for the topping
- Few drops vanilla extract
- 150ml Co-op double cream
- 300ml Co-op single cream
- 50ml Co-op Delaney’s Irish country cream
Method
- Preheat the oven to 170°C/fan 140°C/Gas 3
- Sit 6 ramekins in a small roasting tin
- Put the yolks, sugar and vanilla extract in a bowl and whisk for 1 minute
- Pour the cream into a pan, heat until almost boiling
- Pour into the egg mixture, along with the country cream, gently whisking as you go
- Transfer to a large jug
- Pour enough hot water into the tin to come about halfway up the sides of the ramekins
- Divide the mixture between them and bake for 20-25 mins until softly set
- Remove the tin from the oven and transfer the ramekins to a cooling rack
- When cool, chill for several hours, preferably overnight
- 2 hours before serving, set the grill to high
- Divide the reserved sugar evenly over each ramekin, then grill on a tray for 3-6 mins, keeping a close eye on them, until the tops are just caramelised
- Chill for 2 hours, then serve
