Desserts
Free Recipe
Classic Creme Brulee
Silky vanilla bean custard baked in cream, topped with a crackled caramelized sugar shell.
In the Kitchen
Ingredients
- 500ml double cream
- 1 vanilla pod
- 6 egg yolks
- 120g caster sugar plus extra for bruleeing
- Pinch of salt
Method
1
Heat cream with vanilla pod until just simmering; steep 20 minutes. Remove pod.
2
Whisk yolks and sugar; slowly pour warm cream over while whisking.
3
Strain into 6 ramekins; bake in a water bath at 150C for 35-40 minutes.
4
Chill overnight; dust with sugar and brulee with a kitchen torch until crackled.