Creme Brulee

This recipe comes from Martin Dwyer, formerly of Dwyer’s restaurant in Waterford.

1 pt. cream
4 Egg Yolks
2 tbs. Sugar
Half Vanilla Pod
Sugar for top.

Scrape the seeds from the centre of the vanilla pod into the cream.
Pour into a pot and bring up to the boil.
Beat the yolks up with the sugar.
Pour the hot cream on to these and beat together.
Pour back into the pan and, stirring all the time with a wooden spoon,
Reheat until the cream coats the back of the spoon and a finger drawn along the back of the spoon leaves a trail.
Pour this into 4 or 5 rammekins or 1 pudding dish.
Chill well until it is lightly set.
Sprinkle a light covering of caster sugar on the top.
Pre heat your grill and when very hot set the creme under it and grill until the sugar first melts and then turns a pale brown.
If you have a cooks blow torch it makes this job much easier.
This is the classic recipe for Creme Brulee and gives a much lighter set than those brulees which are cooked in the oven until set like a jelly.