Recipe - Creme Brulee

Creme brulee with diced fresh strawberry

Creme brulee is a French custard desserts. A bit tricky, but you will definitely impress your family and friends.

Serving: 4 ramekins

Ingredients:

• 600ml thickened cream
• 1 vanilla bean, split, seeds scraped
• 6 egg yolks
• ¼ cup caster sugar
• 120g demerara sugar

Directions:

1. Preheat oven to 120°C.
2. Place the cream, vanilla bean and seeds in a saucepan over medium heat and bring to scalding point, then remove from heat. Remove vanilla bean and discard.
3. Whisk together egg yolks and caster sugar in a bowl for 2-3 minutes or until pale.
4. Pour hot cream over egg yolk mixture, continuing to whisk until well combined. Strain mixture into a jug, evenly divide between 4 x 200ml ramekins.
5. Carefully place ramekins in a deep roasting pan lined with a folded tea towel. Pour boiling water into pan to come halfway up the sides of ramekins. Cover pan loosely with foil.
6. Bake in the oven for 40 minutes or until the custard has just set. Remove ramekins from the water bath, and set aside to cool.
7. When ready to serve, sprinkle demerara sugar evenly over the surface of the baked custards. Run a kitchen blowtorch over the custards, or place under a preheated grill until the sugar bubbles and caramelises. Serve.

Notes:

• Vanilla bean can be replaced with vanilla extract, but it will not be as strong as vanilla bean.
• Demerara sugar is natural brown sugar.
• Water bath is cooking in double container, where the outer container is filled with water, so that the inner container is immersed halfway with water. This way the heat materials gently and gradually to a fixed temperature.