Creme Brulee
Ingredients Yields 3 individual brulees
- 3 egg yolks
- 3/4 cup cream
- 3/4 cup milk
- 5 tablespoons caster sugar
- 1 pod (split) vanilla
- Extra caster sugar
Instructions
Preheat the oven to 150c.
Pour the milk, cream, vanilla, and 2 tablespoons sugar into a saucepan. Heat gently over a low heat until close to boiling. Remove from the heat and let cool. Scrape the seeds from the vanilla pod into the milk and discard the pod.
In a bowl, beat the egg yolks with the remaining 3 tablespoons sugar until they are creamy and pale. Pour the milk over the egg yolks and mix well.
Pour the mixture into 3 individual ramekins. Place the ramekins in a roasting dish and pour boiling water into the dish until 2/3 of the way up the sides of the ramekins. Place in the oven and bake for 45-50 mins or until the custard is just set.
Cool to room temperature and then pop in the fridge for at least 3 hours.
Sprinkle the tops with a generous layer of caster sugar. Use a kitchen blowtorch to caramelize the sugar into a solid layer of golden toffee goodness. Serve and enjoy!