Christmas Creme Brulee
by Nigella. Featured in HOW TO BE A DOMESTIC GODDESSIntroduction
I don’t need to tell you how beautiful this is: you can see. It’s extravagant, certainly, but it’s meant to be. And it feels like a treat, breaking through that gilt-tortoiseshell crust to the voluptuous depths of egg-nog-scented cream beneath.
The tip of freezing the bowl before pouring in the smooth cream-custard I culled from Simon Hopkinson, for which and for whom I am always grateful.
For US cup measures, use the toggle at the top of the ingredients list.
I don’t need to tell you how beautiful this is: you can see. It’s extravagant, certainly, but it’s meant to be. And it feels like a treat, breaking through that gilt-tortoiseshell crust to the voluptuous depths of egg-nog-scented cream beneath.
The tip of freezing the bowl before pouring in the smooth cream-custard I culled from Simon Hopkinson, for which and for whom I am always grateful.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Serves: 8
- 600 millilitres double cream
- 1 teaspoon orange flower water
- good grating fresh nutmeg
- 8 large egg yolks
- 3 tablespoons caster sugar
- 6 tablespoons demerara sugar
- 3 sheets edible gold leaf (optional)
- 2½ cups heavy cream
- 1 teaspoon orange flower water
- good grating fresh nutmeg
- 8 large egg yolks
- 3 tablespoons superfine sugar
- 6 tablespoons turbinado sugar
- 3 sheets edible gold leaf (optional)
Method
YOU WILL NEED: Pie dish approximately 20cm/8-inches in diameter and a chef’s blowtorch.
- Put the pie dish in the freezer for at least 20 minutes and half-fill the sink with cold water.
- Put the cream, orange-flower water and a brave grating of fresh nutmeg into a saucepan, and bring to boiling point, but do not let boil.
- Beat the egg yolks and caster sugar together in a bowl, and pour the flavoured cream over, still beating.
- Rinse and dry the pan and pour the custard mix back in. Cook over a medium heat (or low, if you’re worried) until the custard thickens: about 10 minutes should do it. You do want this to be a good, voluptuous crème, so don’t err on the side of runny caution. Remember you’ve got your sinkful of cold water to plunge the pan into should it really look as if it’s about to split.
- When the cream’s thick enough, grate over a little more nutmeg and pour into the severely chilled pie dish. Leave to cool, then put in the fridge till truly cold.
- Sprinkle with demerara sugar, spoonful by spoonful, and burn with a blowtorch till you have a blistered, tortoiseshell carapace on top. Dab edible gold leaf onto the hard but sticky burnt-sugar crust, using a fat pastry brush or, easier still, your fingertips. Press it gently onto the surface in a random but decorative way, smoothing it down.
YOU WILL NEED: Pie dish approximately 20cm/8-inches in diameter and a chef’s blowtorch.
- Put the pie dish in the freezer for at least 20 minutes and half-fill the sink with cold water.
- Put the cream, orange-flower water and a brave grating of fresh nutmeg into a saucepan, and bring to boiling point, but do not let boil.
- Beat the egg yolks and superfine sugar together in a bowl, and pour the flavoured cream over, still beating.
- Rinse and dry the pan and pour the custard mix back in. Cook over a medium heat (or low, if you’re worried) until the custard thickens: about 10 minutes should do it. You do want this to be a good, voluptuous crème, so don’t err on the side of runny caution. Remember you’ve got your sinkful of cold water to plunge the pan into should it really look as if it’s about to split.
- When the cream’s thick enough, grate over a little more nutmeg and pour into the severely chilled pie dish. Leave to cool, then put in the fridge till truly cold.
- Sprinkle with turbinado sugar, spoonful by spoonful, and burn with a blowtorch till you have a blistered, tortoiseshell carapace on top. Dab edible gold leaf onto the hard but sticky burnt-sugar crust, using a fat pastry brush or, easier still, your fingertips. Press it gently onto the surface in a random but decorative way, smoothing it down.
Additional Information
MAKE AHEAD / STORE:
The custard can be made up to 2 days ahead and kept, loosely covered, until needed. When ready to eat, remove from the fridge, sprinkle with the sugar and continue with the recipe.
MAKE AHEAD / STORE:
The custard can be made up to 2 days ahead and kept, loosely covered, until needed. When ready to eat, remove from the fridge, sprinkle with the sugar and continue with the recipe.
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What 4 Others have said
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Posted by Dorrington on 25th December 2015
Show more commentsThis is a rich and luscious treat that is perfect to bring out at festive occasions. The custard tastes like the most luxurious egg nog that you have ever had. I also like to serve it as ice cream. To do this, reduce the egg yolks to six, up the sugar to 125 grams, and add 1 teaspoon cornstarch to the yolks, and 1 teaspoon vanilla paste (or extract) in with the nutmeg and flower water. Make the custard as normal and, once chilled, freeze in an ice cream maker per the manufacturer's instructions. It makes a great partner to the Snow Topped Spice Cake, which is also from Domestic Goddess.
I love creme brûlée and egg nog! This is going to be a family favourite!
Tres yum!I can't believe quite how much I am enjoying these festive recipes popping up in my inbox every day ..nor how much I look forward to the next clue in the Pudding Hunt. You really are making my Christmas, Thank you! xx
Gold leaf comes in booklets, min 4 sheets (approx £1 per sheet from Amazon). By trial and error the best way to transfer the gold to the pud is to take a whole sheet and with the gold leaf side lying on the surface of the creme brulee gently rub the paper with back of a spoon and the gold leaf should transfer to the caramel topping. Magic - and very impressive.