The origins of creme brulee can be traced back to 1691 and the book "Le Cuisinier Royal et Bourgeois" from the French chef Massialot. He is credited with creating the dessert using whole milk flavoured with cinnamon and lemon peel.
Elizabeth David, in her essay "Is There a Nutmeg in the House?" , describes how it then disappeared from recipe books for a century, to appear again in 1879 in the kitchens of Trinity College, Cambridge .
Traditionally it is made only with eggs, cream and sugar. Many recipes have added vanilla and there are versions flavoured with liqueurs, lavender, chocolate, coffee, coconut or lemon zest. Basically it is just a rich cream custard with a sugar glaze.
This version is from the cookbook "A Little Taste of France" and it was just perfect.
Creme Brulee
500ml cream
185 ml milk
125 grams caster sugar
1 vanilla pod
5 egg yolks
1 egg white
110 grams demerara sugar.
Preheat oven to 120C (230F/Gas1).
Put the cream, milk, half the sugar and vanilla pod in a saucepan. Bring just to the boil.
Meanwhile mix together the remaining caster sugar, egg yolks and egg white. Strain the boiling milk over the egg mixture, whisking well.
Ladle into 8 (125ml) ramekins and place in a roasting tin. Pour enough hot water into pan to come up to the level of the custard in the ramekins.
Cook for 1 1/2 hours or until set in the centre.
Allow to cool then refrigerate until ready to serve. Before serving, sprinkle tops with demerara sugar and caramelise under a very hot grill or using a cook's blowtorch.
The sugar glaze can be done up to an hour prior to serving but after this it will start to deteriorate.
