12
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
gourmettoday.recipes
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@gourmetchallenge
• 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
maltatoday | SUNDAY • 6 NOVEMBER 2022
