Vanilla Crème Brulée

Crème brulée is in addition known as burnt cream or Trinity cream it is a custard dessert with a layer of hard caramel on top. Traditionally the custard is vanilla flavoured and is served in individual ramekins at room temperature.

Ingredients serve 8

1000 ml cream

90 g caster sugar

12 egg yolks

1 vanilla bean

Method

Preheat oven to 135ºC normal bake (120ºC fan forced). Place cream in a saucepan over medium heat. Split the vanilla bean and scrape the bean into the cream. Heat the cream to approx. 85ºC but do not boil. Place egg yolks and sugar in a bowl and combine with a whisk without incorporating air. Pour the hot cream into the egg mixture while whisking. Pour the mixture into 8 ramekins and bake in Bain Marie for approx 35 minutes. Remove from the oven and allow cooling in the tray for approx. 1 hour. Place ramekins covered in the fridge for at least 3 hours and take them out 20 minutes before serving to allow them to heat up to room temperature.

Drizzle caster sugar on top of the custard and melt the sugar with a blowtorch or under the grill. Place the ramekin on a serving plate and serve with a biscuit.

Note: Try other flavour variations instead of vanilla such as lemon, orange, tea, lavender, pistachio, coffee, Tia Maria, fruits and chocolate.