- 300mls Thicken Cream
- 3 tbs Caster Sugar
- 1 Vanilla pod & seeds
- 200mls full fat Milk
- 8 Egg Yolks
- 80gms Sugar
Ok peeps let’s get one thing right before I getting cracking on to this easy vanilla bean cream brûlée; you don’t set it alight to get the caramelisation! It’s was a stunt to make the photo pop (To be honest I was worried some people may take it seriously).
I had an obsession with brulee resulting in an expanding waistline. I have tried and play around with many recipes and found some didn’t set, some were too eggy and others just didn’t do the brûlée justice. This is a fail proof recipe that has a shorter cooking time than most.
Creeks brûlée is a decadent French dessert which can be found on many menus across Australia.
WOODEN SPOON RATING:
NOW FOR THE RECIPE:
Preheat the oven to 140 degrees.
1. In a small saucepan bring the milk, cream, vanilla pods & seeds to the boil. Remove from heat
2. In a separate bowl beat the egg yolks and sugar with a hand mixer until pale (roughly 3 mins)
3. While whisking slowly pour the cream mixture into the yolk mixture.
4. Pour the mixture through a sieve (which will catch the pods) then pour into 4 ramekins
5. Place the ramekins into a deep baking dish and pour hot water into the dish until it reaches half way up the ramekins
6. Place foil loosely over the dish and cook in the over for 25mins until the custard has set (you are still wanting a slight wobbly)
7. Remove from baking dish and allow to cool to room temp
8. Refrigerate for minimum 3 hours
Place 1 to 2 tablespoons of sugar on top of the brûlée
Using a chefs torch in a circular motion heat the sugar until Caramelised.
A delicious crème brulee to impress