Food and ideas of what to cook sometimes( a lot) begins for me with the container or the prop or the pretty things I see and which then starts an obsession to fill that container/ prop/prettiness with the right food. Colours do the same thing as I think in colour.The vintage porcelain cup and saucer here just had to have creme brulee in it and obviously I had to find a recipe which did not call for baking the dessert in a bain-marie as I did not want to damage the cup.
I found a recipe in a photocopied type recipe book I bought a long time ago from someone selling it for fundraising (so therefore origin unknown) and I slightly changed it to suit my needs.
Creme Brulee Cups
3 cups heavy cream 2 vanilla beans 8 egg yolks 1/2 cup white sugar 1 tablespoon white sugarMethod:
1. In a medium heavy-bottomed pan, heat cream with vanilla beans until bubbles begin to form at edges. Remove from heat and let stand 30 minutes. 2. Beat egg yolks with sugar until pale and thick. Remove vanilla beans from cream and pour into egg yolk mixture. Cook, without boiling, over low heat until mixture thickens and coats the back of a metal spoon. Remove from heat and divide evenly among 6 large ramekins or custard cups. Cover and refrigerate 3 hours, until set. 3. Prior to serving, sprinkle remaining sugar evenly over custards and brown with a kitchen torch or under the oven broiler. Refrigerate until serving.
I topped mine with cherries and rose syrup just for the pizzaz of it!
Woolworths also sells and amazing Creme Brulee mix which does not require baking and is absolutely delicious.