Oh dear… Fidget got rather carried away with the blow-torch… oh dear, dear…
Crème brûlée – Fidget’s back: what could possibly go wrong?
Well, we did say he’d be back with a bang.
The Great British Bake Off already underway and our intrepid trio still unwrapping pots and pans and generally getting used to the new cartoon kitchen, Fidget chose to experiment with an all-time classic: crème brûlée. Using a reliable recipe (Leiths Techniques Bible, p.176), he started by gathering the ingredients: 290ml double cream, 1 vanilla pod, 4 egg yolks and 1–2 tbsp caster sugar (plus some for the topping).
Simply cut through the vanilla pod as if opening, but don’t scrape yet – put it in a small pan with the cream and warm until bubbles form (do not boil). Take the pan off the heat, leave for 10–15min, then scrape the vanilla seeds into the mixture and discard the pod.
Meanwhile prepare the oven for cooking bain-marie (a tray with 2–3cm water). Preheat the oven to 170C, gas mark 3.
In a bowl combine the egg yolks and sugar then gently stir into the cream (which will have cooled). Pass the mixture through a sieve into a jug and share into four small ramekins. Place the ramekins in the bain-marie and cook in the oven for 20–25min until a visible skin forms.
Remove from the oven, allow to cool and refrigerate overnight.
When ready to serve your brûlée, sprinkle some golden caster sugar onto each ramekin and place under the grill until the sugar caramelises. If, like Fidget, you’re using a TV chef’s blow-torch, please try not to flame the people around you. Enough said. Dessert was super-delish, but Trota has banished Fidget to the naughty step while she cools down.