Tuesday, July 26, 2005

Crème brulée

1 cup cream
1/4 cup sugar
3 egg yolks
1 split vanilla bean
4 tbsp caster sugar

Place cream and vanilla bean in saucepan and bring to boil. Remove vanilla bean and allow to cool 15 mins. Whisk egg yolks with sugar until well combined. When cooled pour cream mixture into egg mixture and combine well. Pour into 4 x 8 cm ramekins, place ramekins in a baking dish and add enough cold water to come up 1 cm on outside of ramekins. Bake at 160 degrees C for 60-75 mins. Cool at room temperature. Refrigerate until cold. Sprinkle 1 tbsp of caster sugar on to top of each custard and grill (or use blowtorch) to heat the sugar until it caramelises.

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