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Creme Brulee Tarts




Source of Recipe


Chyrel


List of Ingredients




6 prebaked individual 4 inch tartlet cases for these amounts, either
homemade sweet shortcrust pastry or bought ones.
4 egg yolks,
1.75oz caster sugar,
14 fluid oz double cream,
1 teaspoon vanilla extract
2oz Demerara sugar.



Recipe



Beat the egg yolks and caster sugar until pale. Heat the cream and vanilla until just below boiling point
then add to the egg mixture, whisking constantly.

Put the mixture in a pan and bring to just below the boil, stirring until thick. DO NOT allow it to boil or
it will curdle.

Leave the mixture to cool slightly then pour into the pastry cases. Leave to cool completely then chill
for a few hours or overnight.

Just before serving, sprinkle the Demerera over the tarts and place under a hot grill for a few minutes
until sugar caramelises. Cool for a few minutes before serving.