Rich, indulgent, ultimate comfort food, does anyone not like crème brule? Duck eggs have huge, rich yolks and a greater yolk:egg white ratio than chicken eggs, but the quantities in this recipe will work for any eggs. These can be made a day or two in advance but blowtorch them just before serving, if you don’t have a blow torch, use your grill on its highest setting.
- 900ml double cream
- 240g yolks
- 250g sugar
- 1 Tbsp Vanilla essence
Bring the cream and vanilla to a simmer in a saucepan.
Whisk the egg yolks and sugar in a bowl, just enough to combine them and dissolve the sugar
Pour 1/3 of the hot cream into the bowl and whisk together
Add this back to the pan still containing the 2/3 cream
Stir and gently heat to 73C (until starting to thicken)
Remove from the heat
Pour into 8 ramekins and place in an oven dish
Fill the oven dish with freshly boiled water from the kettle to just under the rim of the ramekins.
Place in the oven at 110C for 20-30 min
If they start to colour on top before setting turn the oven down a little.
Remove from oven when just set, (test by gently shaking the tray, they should jiggle just a little but not look too liquidy. Leave to cool in their trays before putting in the fridge
Cover lightly with caster sugar and blowtorch until the sugar caramelises. Leave for a minute or 2 before serving.
This is a recipe created for the summer 2020 edition of Gravitas Magazine. Photographed on Canon 6D /35MM Lens using or Rosa and Beton food photography backgrounds.