I struggle with getting a nice even brulee topping – my grill isn’t powerful or even enough in its heat, and my blow torch started to die part way through. What I’m trying to say is...the topping tasted better than perhaps it looks!
2 tablespoons custard powder
125g unsalted butter – cold
1 egg yolk
1 tablespoon cold water – you may need more
75g caster sugar
1 vanilla pod
450ml whipping cream
- You can put your grill to the highest setting and pop the tart under it for 2 minutes or until the sugar has melted and turned brown. It might be sensible to cover the edges of the pastry with a collar of foil to stop it burning. If the sugar hasn’t melted completely sprinkle some water on top and pop it back under the grill.
- You can use a blow torch – this is what I did. I prefer this method as my grill never seems to get hot enough to melt sugar, and I feel more in control holding the torch!