Ingredients
• 2 large
tins (400g)
evaporated milk
• 4 egg yolks
• 1 tsp vanilla
extract
• 75g sugar
• 150ml cream
(optional)
• Demerera sugar,
for the brûlée
topping
1. Place egg
yolks, vanilla
and sugar in a
liquidizer.
2. In a pan heat
the milk to
simmering
point.
3. Switch the
liquidizer
to minimum
speed, remove
cap from the lid
of the liquidizer
and pour in the
hot milk while
still running.
4. Add the cream,
if using, and
replace cap.
5. Blend on
maximum
speed for 30
seconds.
6. Pour carefully
into a fairly
large, low,
rimmed
ovenproof flan
dish and bake
in a slow oven
150°C for about
1 hour until
'set'.
7. Cool and chill.
When cold,
sprinkle the
brown sugar
over the top
and grill or burn
with a chef's
blowtorch until
the brown sugar
caramelizes to
form a brûlée
topping.
8. Chill again then
serve alone or
with a citrus
fruit salad.
Method
12
gozotoday | FRIDAY • 7 NOVEMBER 2025
FOOD
Crème brûlée
Make a simple but
delicious dessert, the
French classic crème
brûlée
