Sticky Toffee Crème BrûléesExtract from Eat The Week • By Anna Barnett • Published by Murdoch Books
Eat The Week
Preparation time: 25 minutes | Cooking time: 1 hour 40 minutes | Feeds: 6 (with leftovers)
This dessert is a combination of my two all-time favourites. What’s great about this recipe is that you can make it well in advance if you’re having friends round – and it makes plenty of sticky toffee pudding, so there’s always loads left over to get you through the next week!
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You Will Need
Preheat the oven to 190°C (375°F/gas mark 5).
In a bowl, combine all the sticky toffee sponge ingredients, then pour into a deep greased or non-stick rectangular baking tin (about 30 x 20 cm/12 x 8 in). For the sticky toffee sauce, scatter the sugar over the sponge mixture, along with the cubes of butter, then pour over the boiling water. Cook in the oven for around 40–50 minutes. You’ll be left with a gooey, sweet and sticky toffee pudding. Let this cool and it’s ready to use as the surprise centre of your crème brûlée.
Reduce the oven temperature to 150°C (300°F/gas mark 2) and place six small ramekins in a roasting tin.
For the crème brûlée, pour the cream into a small, heavy-based pan and add the vanilla pod and seeds. Bring to the boil over a medium–low heat – as soon as it starts to bubble, take it off the heat and remove the vanilla pod. In a heatproof bowl or jug, mix the egg yolks and caster sugar until just combined then pour in the cream, stirring well to mix.
Divide the sticky toffee pudding between the ramekins: aim for a generous teaspoonful, along with a bit of the sauce, then pour in the cream and egg yolk mixture until it completely covers the sticky toffee pudding. Place the ramekins in a roasting tin or baking dish tin, then pour in enough cold water to come two-thirds of the way up the sides of the ramekins. Bake for about 40 minutes until the custard has set – it should only wobble a little when given a gentle shake. Allow to cool, then chill until ready to eat.
Before serving, sprinkle the tops of the cold crème brûlées with demerara sugar and caramelise the tops with a kitchen blowtorch or under a hot grill (broiler).