Bread and Butter Brulee
- Ready In:
- 1hr 25mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 10 slices white bread
- 1⁄4 cup butter, at room temperature
- freshly grated nutmeg
- 1⁄2 cup golden raisin
- 8 egg yolks
- 1⁄2 cup superfine sugar
- 1⁄2 teaspoon vanilla extract
- 1 cup heavy cream
- 1 1⁄2 cups whole milk
- 6 tablespoons superfine sugar
directions
- Spread the bread thinly with butter, then trim off the crusts and cut each slice into four triangles.
- Butter 6 shallow oval or rectangle individual ovenproof dishes, each about 1 1/4 cups.
- Arrange a flat layer of bread triangles in the base of each one.
- Sprinkle lightly with nutmeg and divide the raisins between the dishes.
- Arrange the remaining bread triangles, overlapping in a line over the top of the first layer.
- Place the dishes in two roasting pans.
- Use a fork to mix together the egg yolks, sugar, and vanilla in a bowl.
- Pour the cream and milk into a saucepan; bring to a boil.
- Gradually beat into the egg yolk mixture, then strain into the bread-filled dishes.
- Allow to stand for 10 minutes for the bread to soak up the custard.
- Pour warm water into the roasting pans, to come halfway up the sides of the dishes.
- Cover the pans loosely with buttered foil and bake the puddings in a preheated 350° oven for 20-25 minutes until the custards are set around the edges.
- Take the dishes out of the roasting pans and remove the foil.
- Sprinkle the tops of the puddings liberally with the remaining sugar; then caramelize with a blowtorch.
- Serve warm.
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