Campervan Crème Brûlée

Campervan Crème Brûlée Recipe

Makes six

Ingredients

– 1 vanilla pod
– 600ml double cream
– 6 medium egg yolks
– 125g caster sugar
– 1 tbsp cornflour

Method

1) Run a knife down the centre of the vanilla pod to split it open. In a saucepan (preferable one with a heavy base), gently heat the cream and the vanilla pod for 10 mins.

2) In a bowl, whisk the egg yolks with 40g of the sugar and the cornflour until pale and foamy. Remove the vanilla pod from the cream and scoop the seeds back into the cream with a teaspoon, stir and bring to a gentle simmer.

3) Pour the cream into the egg mixture, stirring constantly. Return to the pan and cook very gently, stirring until the custard has thickened (this will take 10 to 15 mins so be patient and don’t stop stirring). Pour into ramekins (do this very quickly whilst it is hot and pours easily to avoid getting a lumpy finish which is difficult to “brûlée”), allow to cool then cover and chill for at least 4 hours or preferably overnight.

4) At least couple of hours (and up to half a day) before you are ready to serve, sprinkle the remainder of the sugar on top of each Crème Brûlée and caramelise it until golden brown using your blow torch then re-chill before serving.

Positive proof that campervan cookery does not have to equal compromise and if you cannot get enough Crème Brûlée in French restaurants and even supermarkets, you can always make your own. If you have come across or created any recipes that work well on a campervan hob or barbecue, please do share them with us.