Crème Brulee- Primal, Paleo, Kid Friendly and Clean Eating
This is the height of opulence in my book and as such, I tend to crack out crème brulee for special occasions. I always thought that crème brulee were difficult to make but the truth is they are very simple to make but make a big impact on those you serve them to.
500ml double cream
1 vanilla pod
100g coconut sugar
6 egg yolks
In a pan mix together cream and vanilla pod and bring them to the boil then reduce the heat and simmer gently for 5 minutes.
In a separate bowl beat together egg yolks and sugar together until they are pale and fluffy.
Bring the cream back to the boil then pour a small amount of the cream over the eggs and whisk vigorously, then slowly pour in the rest of the cream over the eggs continuously whisking.
Strain the mixture then pour it into ramekins.
Place the ramekins bain-marie and bake at 150 degrees C/300 degrees F for 40-45 minutes until the custard is set but still wobbly in the middle.
Remove from the oven and chill until needed.
Sprinkle a small amount of sugar over the top of each custard and then caramelise the sugar before serving, you can do that would a kitchen blowtorch or under a hot grill.