
Duck Creme Brulee
Ingredients:
Egg Yolks – 6 Large
Caster Sugar, plus more for the top – 4 tbsp
Double Cream – 500 ml
Vanilla pod – 3 grams
Method:
- Beat the egg yolks and sugar together in a heatproof bowl.
- Heat the cream to just below boiling point and pour over the egg/sugar mixture, stirring all the time.
- Slit open the vanilla pod and scrape out the seeds, adding them to the bowl.
- To cook on top of the stove. Place the bowl over a pan half full of simmering water, stir with a rubber spatula until the custard thickens. Pour through a sieve into four ramekins.
- Cover and chill in the fridge overnight. Shortly before serving, caramelise the top.
- To cook in the oven heat the oven to 110C/225F/gas mark and boil a kettleful of water.
- Sieve the egg and cream mixture, divide between four ramekins and place in a deep roasting tin.
- Pour boiling water into the tin to reach halfway up the side of the ramekins. Bake for 45 minutes, then chill overnight. Shortly before serving, caramelise the top.