Bread And Butter Brulee

Total Time: 1 hr 25 mins Preparation Time: 1 hr Cook Time: 25 mins

Ingredients

• Servings: 6
• 10 slices bread
• 1/4 cup butter, at room temperature
• freshly grated nutmeg
• 1/2 cup golden raisin
• 8 egg yolks
• 1/2 cup superfine sugar
• 1/2 teaspoon vanilla extract
• 1 cup heavy cream
• 1 1/2 cups whole milk
• 6 tablespoons superfine sugar

Recipe

• 1 spread the bread thinly with butter, then trim off the crusts and cut each slice into four triangles.
• 2 butter 6 shallow oval or rectangle individual ovenproof dishes, each about 1 1/4 cups.
• 3 arrange a flat layer of bread triangles in the base of each one.
• 4 sprinkle lightly with nutmeg and divide the raisins between the dishes.
• 5 arrange the remaining bread triangles, overlapping in a line over the top of the first layer.
• 6 place the dishes in two roasting pans.
• 7 use a fork to mix together the egg yolks, sugar, and vanilla in a bowl.
• 8 pour the cream and milk into a saucepan; bring to a boil.
• 9 gradually beat into the egg yolk mixture, then strain into the bread-filled dishes.
• 10 allow to stand for 10 minutes for the bread to soak up the custard.
• 11 pour warm water into the roasting pans, to come halfway up the sides of the dishes.
• 12 cover the pans loosely with buttered foil and bake the puddings in a preheated 350° oven for 20-25 minutes until the custards are set around the edges.
• 13 take the dishes out of the roasting pans and remove the foil.
• 14 sprinkle the tops of the puddings liberally with the remaining sugar; then caramelize with a blowtorch.
• 15 serve warm.