sally_in_wales
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its a good thing creme brulee has no calories at all......cos Gareth is making the second batch in 7 days. That vanilla glut has a lot to answer for 
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Madame Bear
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Yum. Brownbear made some as a treat recently and it was gorgeous. I like mine with raspberries - it eases the guilt a little and the slight tartness is perfect with the richness of the brulee
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Jonnyboy
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Oven or hob? I do mine on the hob, but it's hell on the nerves.
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Snowball
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I have some simmering as we speak, I still have loads of vanilla too. 
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sally_in_wales
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| Jonnyboy wrote: | | Oven or hob? I do mine on the hob, but it's hell on the nerves. |
oven here
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Snowball
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I do both. Feeling cowardly tonight, so it,s the oven.
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Erikht
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I have been on the panna cotta wagon lately... as it is without sugar, I think of it as the lite alternative.
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Marts
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I don't have an oven, so I thought I wouldn't be able to make creme brulee. I didn't realise you can make it on the hob though (I have two of them  )
Does anyone know where there's a recipe description for it on the hob?
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Jonnyboy
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Same recipe but you slowly heat on a hob whilst stirring until it thickens, then pour into your ramekins to set.
Problem is that over heating, or just the whim of the gods, can cause it to curdle. Best to have a bowl of cold water on standby to dip the pan into and strain it when pouring into the ramekins.
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Marts
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So heat the cream to boiling, then add the beaten cream and sugar to it and keep heating and stirring until it visibly thickens?
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Jonnyboy
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scald the cream with the vanilla pod in it, beat the egg yolks and sugar together in a bowl, let the cream cool for 10 mins or so and scrape the vanilla seeds out of the pod into the cream, pour the cooled cream over the eggs whilst beating furiously then return to a pan and heat slowly whilst constantly stirring until thickened.
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Marts
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cheers
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ariana
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| Marts wrote: | | So heat the cream to boiling, then add the beaten EGG YOLKS and sugar to it and keep heating and stirring until it visibly thickens? |
Pretty much yes. It's really only a very rich set custard. But you need only the gentlest heat. Safest to do it in a double boiler (or in a basin set on top of a pan of simmering water if you haven't got the fancy double boiler). KEEP STIRRING the whole time. Don't take your eyes off it for one second  Oh ............. and don't forget the vanilla. If you haven't got any, I believe there are one or two pods leftover from the bulk buy 
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Marts
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| ariana wrote: | | and don't forget the vanilla. If you haven't got any, I believe there are one or two pods leftover from the bulk buy |
Cheers (and I meant to type Egg yolks it just came out cream!)
I still have twenty or so pods left
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