8 egg yolks
200 grams caster (superfine) sugar
250 ml ...
Baked custards in one form or another have existed for hundreds of years, especially around the regions of Spain and Portugal, long before the first documented recipe for crème brûlée in the seventeenth century. A custard is made with a thickener, such as flour or cornflour, while a crème brûlée is more akin to a curd, where the thickness and texture is created by the coagulation of the eggs. This is why it requires a little more care during the baking process — you don’t want your brûlée mix turning into an omelette! To do this tart justice, you really need a domestic blowtorch to achieve a crunchy and evenly caramelised top. A grill will tend to melt the sugar unevenly and burn the pastry.
Put the egg yolks in a heatproof bowl, add half the sugar and whisk until well combined. Make sure you start whisking as soon as you pour the sugar into the egg yolks, to avoid ‘burning’ the eggs.
Put the ...