Creme Brûlée is one of my favourite desserts, all you need is a blow torch! It’s easily made a head of time!
- 4 Egg Yolks
- 1 Whole Egg
- 150g | ¾ Cup Sugar
- 1 tsp Vanilla Essence
- 500ml | 2 Cups Cream
- 40g | 2-3 Tablespoons Sugar
- Add the sugar to 4 egg yolks and 1 whole egg in a medium mixing bowl. Whisk together until well combined and most of the sugar has dissolved.
- Heat the cream in a saucepan until just boiling and remove from heat.
- Slowly pour the cream into the eggs and sugar while continuing to whisk. Strain through a sieve into a jug to remove any lumps.
- Pour evenly into 4-6 ramekins and place in a roasting dish. Pour boiling water half way up the ramekins and place into a 150 degree Celsius or 300 degree Fahrenheit oven for 30 minutes or until set. The custards should have a slight wobble in the centre when moved, but nothing more
- Leave to cool for 5-10 minutes before removing from the water bath. Transfer to the fridge to cool for at least 2 hours.
- When ready to serve the Creme Brûlée sprinkle the top with about half a tablespoon of sugar. To caramelise the sugar a kitchen torch or an oven can be used. If using the oven place the Creme Brûlée as close to the grill or broiler as possible and turn the temperature to high. It should take a few minutes to melt and caramelise.
- Place the Creme Brûlée in the fridge for 5 minutes to set the sugar, then serve.