Crème Brulee

Serves 4

  • 300mls thickened cream
    200mls milk
    1 teaspoon pure vanilla paste
    5 egg yolks (from extra large eggs)
    1/3 cup caster sugar, plus extra for topping.

1. Preheat oven to 150oC. Place 4 x 185ml ramekins in a baking dish.
2. Combine cream, milk and vanilla paste into a saucepan. Heat until just starting to simmer, stirring occasionally (do not boil).
3. Meanwhile, place egg yolks and caster sugar in a medium bowl and whisk with a balloon whisk for about 1 minute. Very gradually pour the hot cream mixture onto the egg mixture, whisking continually. Strain mixture through a fine sieve into a large jug. Skim any foam from the surface. Do not be concerned if a little foam remains.
4. Divide mixture between ramekins. Pour enough boiling water into the baking dish to come halfway up the ramekins. Cover loosely with foil, making sure there is an opening at one end to let steam escape. Carefully place in the oven and bake 30 to 40 minutes or until just set. The mixture will still be wobbly (like jelly) in the centre. Carefully remove baking dish from oven and then remove ramekins (use heatproof gloves). Set aside to cool, then cover with foil and place in the refrigerator overnight.
5. Before serving, sprinkle 3 teaspoons of caster sugar evenly over each custard.  Use a domestic blow torch to caramelise the sugar. Be careful not to burn the sugar. It should be a golden caramel colour. Alternatively, caramelise the sugar topping under a grill.