Palace Chef Shares Royal Family Creme Brûlée

It's a classic dish, everyone loves to eat, but many are scared to make. With my tips you can make this fish and creamy foolproof Creme Brûlée that I used to prepare for the British Royal Family.

The recipe is in my cookbook Eating Royally, recipes and remembrances from a palace kitchen and you can purchase signed copies here....
https://square.link/u/9FTs4nKo

Here's a link to the vanilla bean paste....
https://amzn.to/4ep4FWA

Creme Brûlée
makes 6 ramekins
2 cups heavy cream (480ml double cream)
6 egg yolks
1/2 cup granulated sugar (85g granulated sugar)
1 tsp vanilla bean paste

1/2 cup sugar for glazing

Bring the cream to a boil. Add the egg yolks, sugar and vanilla to a large bowl and whisk together. Whisk the boiling cream onto the egg mix and return to the pan over the stove. Stir until the mixture thickens slightly and pour into ramekins.

Bake in a water bath at 350 degrees F (175c) for about 8 minutes or until the brûlées jiggle slightly. Refrigerate for at least 2 hours and glaze with granulated sugar.

www.theroyalchef.com