Simple, yet classic, the perfect dessert to bring smiles to the faces of your friends at the festive gatherings ahead. A French classic loved by all. This recipe makes a divine crème brulée to share the joy this Christmas.
Makes 12 portions
280g egg yolks
10g vanilla bean
In a heavy bottomed pot, slowly heat the cream until just below boiling. Whisk the egg yolk, sugar and vanilla. Slowly add the cream to the egg yolk mixture, stirring constantly.
Pour the mix into ramekins, and place them in a deep dish. Fill the dish 2/3 of the way up with water.
Bake at 100 degrees celsius for 50 minutes.
Remove from the water and place the ramekins into the fridge to set (approximately 3 hours). Once set, remove from the fridge, sprinkle the top with sugar, and torch the top of the brulées to melt the sugar.