We love a crème brûlée, but it’s not easy to achieve the brûlée without a blow torch or time it well under the grill – watching it makes it take forever, yet you take your eye off it for a second and it burns! So we came up with a simple alternative that might not look traditional but it sure does taste it! Once everything is cool, children can enjoy decorating these with fresh fruit.
Ingredients
Serves 6
- 300ml Double Cream
- 1/4 Tsp Vanilla Extract
- 4 Egg Yolks
- 2Tbsp Caster Sugar
- 12 Wether’s Original’s Butter Candies
- Fresh Berries
Directions
- Preheat your oven to 150C. Lay 6 ramekins in a deep baking tray or cake tin (the edge of the tray should be the same height or taller than the ramekins).
- Add the egg yolks to a large mixing bowl (keep the whites for meringue or another yummy dessert) with the caster sugar and whisk together.
- Measure the cream and vanilla in a heatproof jug and microwave for 30 seconds.
- Pour the warm cream slowly into the egg yolks whilst whisking to create a smooth custard. Add the mixture back into the jug and pour evenly between the ramekins. Fill the baking tray 2/3 of the way, between the ramekins, with cold warm water and careful place into the middle of the oven.
- Bake for 20-25 minutes until the custard is fully set, with no wobble. Remove from the oven and allow to cool to room temperature.
- Turn the oven up to 180C. Line a baking tray with greaseproof paper and evenly spread out the butter candies. Place in the middle of the oven for 5-7 minutes to melt the candies. When they have flattened and slightly darkened in colour, remove them from the oven and allow to cool. Place in a large mixing bowl and use a rolling pin to bash up into crumbs. Keep in an airtight container until you are ready to serve.
- Store your custard pots in the fridge until serving. Sprinkle with your homemade “brûlée” and decorate with berries.
