Crème Brûlée

Here’s one for all the sweet tooths out there, a classic.

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  • Servings: 8

  • Time: 45 min

  • Skill: Intermediate

Ingredients

  1. 1 litre heavy cream

  2. 1 vanilla bean, split and scraped

  3. 1 cup vanilla sugar, divided

  4. 6 large egg yolks

  5. 1 litre heavy cream

  6. 1 vanilla bean, split and scraped

  7. 1 cup vanilla sugar, divided

  8. 6 large egg yolks

Instructions

  1. To a sauce pan add 1 litre heavy cream, 1 vanilla bean, split and scraped

  2. Bring to boil

  3. Remove from heat and let it sit for 15 mins

  4. To a mixer, add 6 large egg yolks and ½ cup vanilla sugar

  5. Mix until colour lightens

  6. Slowly mix in the cream

  7. Pour mixture into ramekins and place them on a roasting tin

  8. Fill roasting tin with hot water

  9. Bake in oven for 45 mins

  10. Cool down and refrigerate for 4 hours

  11. Coat with vanilla sugar and torch for toffee crust

  12. To a sauce pan add 1 litre heavy cream, 1 vanilla bean, split and scraped

  13. Bring to boil

  14. Remove from heat and let it sit for 15 mins

  15. To a mixer, add 6 large egg yolks and ½ cup vanilla sugar

  16. Mix until colour lightens

  17. Slowly mix in the cream

  18. Pour mixture into ramekins and place them on a roasting tin

  19. Fill roasting tin with hot water

  20. Bake in oven for 45 mins

  21. Cool down and refrigerate for 4 hours

  22. Coat with vanilla sugar and torch for toffee crust

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