The last few months has seen this whole family switch to a2 Milk™ a tasty milk which is lighter than any we’ve tried before without that milky after-taste. It’s also, importantly stopped my dairy-related rashes that have been cropping up frequently.
And here comes the science bit as a2 Milk™ say,
As it’s the festive season and all I want to do is eat puddings in front of the fire with a hot chocolate for company (the fam can come too), it’s all about the sweet treats right now.
I find myself baking, whipping and flambe-ing most days (and nights too) and right now cake is life. Those who tune in to my Facebook Lives, know all about my baking episodes, and nothing beats a bake-off with the littles, right?!
Fittingly then today, I’m sharing my most favourite desserts, the one I just can’t say ‘no’ to in a restaurant, the creamy, light, delicate, oh-so-sweet heavenly pud: crème brûlée.
So quick, easy and totally delicious you could eat 5 in one sitting (don’t though), this will impress your guests over Christmas and makes the loveliest custard dessert any day or season for that matter.
(Fit 4-6 depending on size of ramekin)
- 300 ml double cream
- 200 ml a2™ milk
- 1 vanilla pod
- 8 free range egg yolk
- 100 g golden caster sugar, plus extra for the topping
Preheat the oven to 150C/300F/Gas 2. Pour the double cream and milk into a saucepan. Split the vanilla pod and add the seeds into the cream. Bring the mixtue to the boil, reduce the heat and simmer for a few minutes.
In another bowl, beat the sugar and egg yolks together until fluffy.
Bring the cream back to boiling point. Pour it over the egg mixture, whisking continuously until thickened – this indicates that the eggs have begun to cook slightly.
Strain the mixture through a fine sieve into a large jug, and then use this to fill six ramekins to about two-thirds full.
Place the ramekins into a large roasting tray and pour in enough hot water to come halfway up their outsides. (This is called a bain-marie.)
Place the bain-marie onto the centre shelf of the oven and bake for 40-45 minutes, or until the custards are just set but still a bit wobbly in the middle.
Remove the ramekins from the water and set aside to cool to room temperature. Chill until needed.
When ready to serve, sprinkle one level teaspoon of caster sugar evenly over the surface of each crème brûlée, then caramelise with a chefs’ blow-torch.
Set aside to cool for a couple of minutes, then serve.
Don’t miss the video