Brulee 2small
This morning was my first visit back to my local gym in Stourport this year, though I hadn't gained any weight because my overall fitness level is still rising as is my metabolic rate.   It's that metabolic rate that has counteracted the extra food and drink I had at Christmas.   Diets on there own won't work because over a period of time they actually slow up how fast you burn fat, this is why people put on more weight when their diets end.  So get to gym and give yourself a treat.

So here's a little something to tempt you...............
The name Crème Brulee means "burnt cream"; is a dessert consisting of a rich custard base topped with a layer of hard caramel, created by burning sugar under a grill, or with a blowtorch. The exact origins of this dish are unclear, though the earliest known reference to it is in François Massialot's 1691 cookbook.

8 egg yokes
250 ml (1/2 pint) double cream
250 ml (1/2 pint) milk
1 vanilla pod
90 grams (3.5oz) Castor sugar
100 g (4oz) White chocolate
Vanilla Bean Ice cream
1 Crunchie bar

1. Preheat oven to 120 C gas mark 1/2
2. Dice the white chocolate into small pieces and divide between the 6 ramekins.
3. Split the vanilla pod and scrap out the vanilla seeds, then put the seeds and the pod into a non-stick saucepan. Add the cream, milk, and bring to a simmer then turn off heat.
4. In a bowl combine the egg yolks and sugar and whisk well until they turn a pale straw colour.
5. Pour the cream mix into the egg yokes and whisk well. Transfer the mix into a clean non-stick saucepan and return to the stove on a medium heat, stirring constantly with a wooden spoon making sure your spoon is touching the bottom of the saucepan.
6. Cook gently until the brulee mix starts to coat the back of your spoon, remove from the heat immediately and strain through a fine mesh sieve.
7 Ladle the Brulee mix into each ramekin.
8. Boil a kettle and pour enough water around the ramekins to cover 3/4 of there height
9. Cook the brullee's on the middle shelf for 40 minutes until set.
10. Carefully remove the ramekins from the roasting tray and allow to cool down at room temperature.
11. Move to the fridge and allow to cool for at least 2 hours.
12. Sprinkle the brulee with castor sugar and melt with the gas gun, moving the flame around to melt the sugar evenly and quickly.
To Serve
Use a sharp knife to cut the Crunchie into at least 12 pieces. Place the crème brulee onto cold plates then scoop neatly vanilla ice cream and sprinkle the chopped Crunchie on top and enjoy.
In the photo you will also see I added a dish of sour cherries here is the recipe
Sour Cherries
250g cherries
1 large lemon
2 Tblsp seedless raspberry jam
Splash of Gin (optional)

Wash and stone the cherries and reserve.
Peel the lemon, thinly and then combine with the Jam and Gin.
Squeeze the lemon into the mixture and simmer on a low heat until reduced and thickened (to about the consistancy you had with the jam & gin).   Strain the sauce onto the cherries and let them steep, then serve warm.

Chef's Tips

Caramelising the tops of the brulee is a lot easier if you have a gas gun which you can buy from most hardware stores these days. Ramekins vary in size so you might find you have too much mix so having a spare ramekin dish sometimes comes in handy.