Here’s one for all the sweet tooths out there, a classic.
Crème Brûlée
Servings: 8
Time: 45 min
Skill: Intermediate
Ingredients
1 litre heavy cream
1 vanilla bean, split and scraped
1 cup vanilla sugar, divided
6 large egg yolks
1 litre heavy cream
1 vanilla bean, split and scraped
1 cup vanilla sugar, divided
6 large egg yolks
Instructions
To a sauce pan add 1 litre heavy cream, 1 vanilla bean, split and scraped
Bring to boil
Remove from heat and let it sit for 15 mins
To a mixer, add 6 large egg yolks and ½ cup vanilla sugar
Mix until colour lightens
Slowly mix in the cream
Pour mixture into ramekins and place them on a roasting tin
Fill roasting tin with hot water
Bake in oven for 45 mins
Cool down and refrigerate for 4 hours
Coat with vanilla sugar and torch for toffee crust
To a sauce pan add 1 litre heavy cream, 1 vanilla bean, split and scraped
Bring to boil
Remove from heat and let it sit for 15 mins
To a mixer, add 6 large egg yolks and ½ cup vanilla sugar
Mix until colour lightens
Slowly mix in the cream
Pour mixture into ramekins and place them on a roasting tin
Fill roasting tin with hot water
Bake in oven for 45 mins
Cool down and refrigerate for 4 hours
Coat with vanilla sugar and torch for toffee crust