maltatoday | SUNDAY • 3 APRIL 2022
8
FOOD
Creme brûlée
This French classic is a favourite among many.
Michael Diacono shares an easy recipe. The
trick, he says, is to use a shallow dish so that
you get a good burnt sugar to cream ratio.
Thursdays at 6:30pm on
TVM
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• 500ml fresh cream
• 200ml fresh milk
• 200g sugar
• 1 pod vanilla
• 3 eggs, whole
• 4 egg yolks
INGREDIENTS
METHOD
1. Preheat the oven to 120°C.
2. Mix the cream and the milk together with the
sugar in a saucepan.
3. Open up the vanilla pod lengthways and scrape
the seeds out of the pod. Add the seeds to the
cream mix along wig with the pod.
4. Place the saucepan over the heat stirring with a
whisk until the sugar dissolves and the cream is
just about to boil.
5. Whisk the eggs with the egg yolks.
6. When the cream mixture is hot slowly add the
cream to the eggs, whisking vigorously as you go
along.
7. Pass the mixture through a sieve and fill the
ramekins three quarters of the way up.
8. Put the containers into a baking dish and fill with
water three quarters of the way up.
9. Place in the oven for 20 mins and allow to cool in
the fridge.
10. Top with sugar and place under a hot grill until
the sugar caramelises and starts to burns a little.
11. Serve immediately.
This recipe first appeared on
Gourmet Today TV, aired on TVM
on 2 October, 2015.
