We've made this deliciously smooth crème brûlée using UltraGel 5, which has the advantage that it sets on cooling, rather than on baking, allowing us to make a crème brûlée in a dish that wouldn't survive the oven.  In this case we've set it in one of our golden egg shells - real eggs that have been precision-topped and cleaned out for a show-stopping presentation option. We've topped it off with our brûlée sugar for a perfect finish.  Here's the recipe: 

UltraGel Crème Brûlée
  • 550g Double Cream
  • 400g Milk
  • 40g Sugar A
  • 8g MSK UltraGel 5
  • 40g Sugar B
  • Vanilla

Put the milk, cream, sugar A and the vanilla into a pan and bring to the boil.

Mix sugar B and the UltraGel 5 together and add to the milk mix, making sure the liquid is above 80°C.

Bring back to the boil and keep boiling for one and a half to two minutes.

Strain the mix through a fine sieve and leave to cool slightly.

Pour the mix into the egg shells and refrigerate for approximately 8 hours until set.