Crème Brûlée also known as “burn’t cream” is served in most fine dining restaurants. With only four ingredients, it is a smooth and creamy custard topped with a crispy toffee. The secret to a good brûlée lies in the fresh cream!
- 2 cups pouring cream (1 large carton)
- 1 vanilla bean
- 5 egg yolks
- 1/3 cup caster sugar + 3 tbsp. for toffee
- 1. Preheat oven to 150°C and place six/seven small ramekins in a deep large baking dish.
- 2. Slice the vanilla bean in half and scrap out the seeds. Add it to a saucepan along with the bean. Add the cream and cook on a low heat. Once cream has reached a gentle simmer, turn off the heat and set aside.
- 3. In a large bowl whisk the egg yolks with the sugar until light and fluffy or until the sugar has dissolved.
- 4. Slowly add the cream into the bowl and stir mixture back and forth using a spatula or a large spoon. Make sure it is well combined and all the vanilla bean is incorporated.
- 5. Using a ladle, skim the top of the mixture and discard the foam. (This will make sure the top of the brûlée's will not curdle). Flick on the kettle.
- 6. Strain the mixture into a pouring jug and fill each ramekin, leaving a little room from the top.
- 7. Using a blow torch, pop the air bubbles on the top of the brûlée's.
- 8. Place the tray of filled ramekins in the oven and carefully pour the boiling water into the tray, until the water fills half way up the sides of the ramekins.
- 9. Cook brûlée's for approximately 25-30 minutes or until mixture will wobble slightly. Remove ramekins from tray and cool for 30 minutes. Cover and refrigerate overnight.
- 10. When serving, Place 1/2 tbsp. of sugar at a time on the top of each brûlée and burn the top using a blow torch until all the sugar has dissolved and it has caramelised. It will set as a crispy. Toffee. A trick is to hold the ramekin in the palm of your hand, holding the sides with your fingers whilst slowly turning it. This will allow the sugar to run evenly on the top. Enjoy!