Pam's well Gaurded Creme Brulee Recipe Revealed
And much Easier than you Think!

• 1 Cup/250ml. Whipping Cream.
• 4 Egg Yokes (whisked).
• 1/2 Tsp. Vanilla Extract.
• 1-1/2 ozs./40g.Caster Sugar

For the Topping.

• 3-1/2 ozs./100g. Caster Sugar.

1. In a heavy based pan - heat the Cream, Sugar and Vanilla on a medium heat to just under the Boil.
   Don't boil it or it will split.
2. Remove from the heat and gradually whisk in the Egg Yokes.
3. Now - put your four serving dishes into a deepish baking tray, dividing the custard mix equally between the pots.
4. Pour water around your pots to make a Bain Marie - the water should come 3/4 of the way up the pots.
5. Place on the middle shelf of a pre-heated oven at 350ºf./175ºc.
6. Check after 10 Minutes to see if they are done - the custard will feel firm to the touch if they are - if not give them a further five minutes.
7. When firm - remove from the oven and allow to cool - then refridgerate to chill.
8. Meanwhile make the topping - Disolve the rest of the sugar in a small heavy pan and pour over the chilled custard, dividing it evenly. The best way is to spoon some of the hot toffee colored sugar over the top and then roll your pot in your hand to spread it to the edges. Don't worry you'll soon be doing it like a Pro.
9. Now return the pots to the refridgerator and serve within acouple of hours for the traditional Crispy Top. Some people - and I'm one of them - prefer to leave them for a couple of days 'til the top goes soft.

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