Made by Maxine, during coaching (see The Cookery Coach)
500ml freshly made real custard (see recipe)
100g sugar (soft brown or caster)
Divide the custard between 6 ramekins. Put them in the fridge for at least 4 hours.
Remove the ramekins from the fridge. Sprinkle sugar all over the surface of each. With a blowtorch, burn the sugar. It needs to melt completely, and go brown (with black bits) but not be burnt all over. That’s the skill. Put the brûlées back in the fridge for 15 minutes.
You might need to make 12, so you can practice on the first six (and eat them, to make sure they’re OK). You can brown the sugar under a very hot grill, but it won’t work as well and isn’t as much fun.
For variety, put some fruit in the bottom of the ramekins before you add the custard. I like stewed rhubarb or gooseberries (made a little less sweet than normal), or fresh raspberries.
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