“If I could cook, I would see that as art as well;
it’s how much creative energy you put into something.”
Tracey Emin, Artist
Grace and Lara: these creative, flamboyant beauties are emerging confectionaries. Since they were young, they would take over the kitchen in the afternoon and bake. Their repertoire was led by their version of Millie’s Cookies, which were adorned by huge dollops of gooey Nutella, millions of hundreds and thousands, handfuls of tiny marshmallows and clouds of stardust. A similar treatment would be given to lemon cakes, chocolate cupcakes and blueberry muffins.
Both girls now make crème brûlée equal to professional quality and this is their recipe.
500ml (16 floz) single cream * 220ml (7 floz) full-fat milk * 140g (5oz) caster sugar * 1 vanilla pod, halved lengthways and seeds scraped out and kept * 5 egg yolks * 1 egg white * 115g (4oz) demerara sugar
Pre-heat the oven to 130°C/250°F/Gas½. Put the cream, milk and half the caster sugar in a saucepan with the vanilla pod and seeds. Bring just to the boil. Meanwhile, mix together the remaining sugar, egg yolks and egg white in a bowl. Strain the boiling milk over the egg mixture, whisking well.
Ladle into eight 125ml (4 floz) ramekins and place in a roasting tin. Pour enough hot water into the tin to come halfway up the sides of the ramekins. Cook for 1½ hours, or until set in the centre. Cool and refrigerate until ready to serve. Just before serving, sprinkle the tops with demerara sugar and caramelise under a very hot grill or with a blowtorch. Serve immediately.
Note: Please be very careful if using a blowtorch. Ensure you follow the manufacturer’s instructions.
I have collated all my favourite recipes into one book FOOD FOR ALL OCCASIONS.
This recipe comes from the section THE FRENCH CONNECTION, a selection of authentic French recipes.
Perfect after: click on image