A regular feature on The Hussar Grill menu since 1964, the restaurant’s classic Crème Brûlée is an all-time favourite. For the first time ever, The Hussar Grill shares its secret recipe to help you transition smoothly into winter.
1l Fresh cream
250 ml Sugar
10ml Vanilla extract
7 Egg yolks
Please note that this recipe yields 12 x individual Crème Brûlées if prepared in 9cm ramekins.
- Preheat oven to 150 ºC.
- Beat egg yolks, sugar and vanilla extract in a mixing bowl until thick and creamy.
- Pour cream into a saucepan and stir over low heat until it almost comes to a boil. Remove cream from heat immediately.
- Add the warm cream to the egg yolk mixture steadily, stirring continually until combined.
- Run through sieve (if your custard has any lumps).
- Pour the liquid into 9cm ramekins.
- Place ramekins in bain-marie with boiling water.
- Cover with foil and bake for 20 mins.
- Remove ramekins from the oven and refrigerate for a minimum of 2 hours.
The caramel may be formed directly on top of the custard immediately before serving. To do this, sprinkle a thin layer of castor sugar evenly onto the custard, then caramelize with a Butane/ kitchen torch. Garnish with mint leaves and serve.