This week's recipe from the French Department: Crème Brûlée

Invite your boys into la cuisine to make a delicious crème brûlée — it’s a hands-on way to explore French culture, practise a few words like le sucre (sugar) and le lait (milk), and enjoy something truly délicieux at the end.

Recipe: Classic Crème Brûlée with Berry Coulis (Serves 4)

Ingrédients:
Pour la crème brûlée:

300ml crème double (double cream)
100ml lait enter (whole milk)
1 gousse de vanille (vanilla pod) or 1 tsp extrait de vanille
4 jaunes d’œufs (egg yolks)
75g sucre en poudre (caster sugar)
4–6 tsp sucre roux (demerara sugar)

Pour le coulis de fruits:

150g fruits rouges (mixed berries – fresh or frozen)
1 tbsp sucre glace (icing sugar)
1 tsp jus de citron (lemon juice)

Méthode / Method:

Préchauffez le four to 150°C (130°C fan). Gently warm the crème, lait, and vanilla in a saucepan until just steaming, then remove from the heat.

In a bowl, whisk the jaunes d’œufs and sucre en poudre until pale. Gradually pour in the warm crème mixture, stirring constantly.

Strain into a jug and divide between 4 ramekins. Place them in a roasting tin, pour in eau chaude (hot water) to half way up the sides, and bake for 30–35 minutes until just set. Cool, then chill for at least 2 hours.

For the coulis, blend the fruits rouges, sucre glace, and jus de citron, then strain to remove seeds.

Just before serving, sprinkle sucre roux evenly over each custard and caramelise with a kitchen blowtorch or under a hot grill until golden and crisp. Serve with the coulis de fruits rouges on the side.

Key words

Monsieur Power
Head of French

This week's recipe from the French Department: Crème Brûlée

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