Recipes by Adam Mclaren
Chef Adam Mclaren shares a few of his favourite bakes
Vanilla Crème Brulee
This recipe will make 8 ramekins of brulee mix.
To start this simple recipe, separate the eggs into whites and yolks. You can keep the egg whites in a fridge and used for future recipes (like macaroons and meringues). Before you begin the method is get your setup with the equipment as this recipe is fast to make and its always best to prepare.
So, get a strainer over a bowl so we can strain the custard mix as soon as its cooked to prevent it scrambling and a suitable pouring jug.
- 8 Egg Yolks
- 500ml Cream
- 100g Sugar
- 1 Vanilla Pod
Pour the cream into a heavy based saucepan and split the vanilla pod down the middle and scrape the seeds into the egg yolks and the place the pod into the cream. Put the cream onto a low heat to begin with to take the chill of the cream which will prevent it from burning.
Pour the sugar onto the egg yolks and mix together until combined. Turn the heat up on the cream and stir to keep it moving. Once the cream has come to boil slowly pour it onto the yolks while stirring the yolks until they have combined.
Pour the mix back into the pan and on a medium heat stirring continuously, make sure your get into the corners of the pan to prevent it from scrambling. If you have a temperature probe the magic number you are looking for is 85 degrees Celsius, if you don’t have a probe keep stirring until the custard gets to the consistency of semi whipped cream.
As soon as it gets to that consistency pour it into the strainers to get rid of any scrambled egg bits. Pour into the ramekins and set in the fridge. These will take approx. 5 hours to set properly or best left overnight.
Now the fun bit.. using the blowtorch. Lots of people have their preferences on what sugar to use for the caramel. I like to use demerara for the flavour mostly. Cover the brulee in sugar and tip of what hasn’t stuck, this is layer which will be caramelised.Light your torch and using the tip of the flame move it around in circular motions until all the sugar has dissolved and begins to boil. When it gets to a golden-brown colour turn the torch off. The remainder of the heat will continue the caramelisation process.