If there is one dessert that is ordered time and time again by my husband its creme brûlée. He is becoming an expert on who makes the best one in Australia, and trust me he has eaten quite a few. So with this challenge in mind, I thought I would try perfecting the technique of the perfect creme brûlée. Here is the recipe I have been using – from Vogue Entertaining and Travel Magazine May/June 2014.
100g pure cream
1 vanilla bean, split and seeds scraped
2 egg yolks
1 tablespoon of caster sugar
demerara sugar to caramelise
Preheat oven to 150c and boil the kettle
1. Place cream and vanilla into a small saucepan over a medium heat and bring to the boil.
2. Whisk egg yolks, and caster sugar together in a small bowl. When milk has boiled, slowly pour it over the egg mixture, whisking constantly. Once combined, pour into a ramekin.
3. Place ramekin into a deep baking dish and pour in boiled water so it comes halfway up the sides. Bake for 40 minutes or until set but still a little wobbly in the centre.
4. Carefully lift the ramekin for the water bath and let cool slightly before placing into the fridge – preferably overnight but if you can’t wait a couple of hours will do.
5. Sprinkle with demerara sugar and with a kitchen blow torch or place under a very hot grill until a toffee top forms.
EAT and ENJOY