Make your own!
What is better than crème brulée? Soft, silky yellow custard topped with crunchy caramelised sugar. This delectable dessert has been a regular feature on The Hussar Grill’s menu since 1964 and has been a classic favourite of patrons ever since.
And they’re sharing the recipe with you!
Make your own indulgent dessert at home, for yourself or for guests – or come and enjoy it at your nearest Hussar Grill after your favourite steak.
Ingredients
- 1l Fresh cream
- 250 ml Sugar
- 10ml Vanilla extract
- 7 Egg yolks
Please note that this recipe yields 12 x individual Crème Brûlées if prepared in 9cm ramekins.
Method
- Preheat oven to 150 ºC.
- Beat egg yolks, sugar and vanilla extract in a mixing bowl until thick and creamy.
- Pour cream into a saucepan and stir over low heat until it almost comes to a boil. Remove cream from heat immediately.
- Add the warm cream to the egg yolk mixture steadily, stirring continually until combined.
- Run through sieve (if your custard has any lumps).
- Pour the liquid into 9cm ramekins.
- Place ramekins in bain-marie with boiling water.
- Cover with foil and bake for 20 mins.
- Remove ramekins from the oven and refrigerate for a minimum of 2 hours.
Sprinkle with castor sugar and caramelize with a Butane/kitchen torch. Garnish with mint leaves and enjoy. Or if you don’t feel like spending time cooking at home, why not visit your nearest Hussar Grill to get the real thing!
