- Recipes
- Creme Brulee
Ingredients
- 300ml double cream
- 100g caster sugar
- 3 egg yolks
- 2 tsp vanilla extract
Recipe tips / Prepare ahead
You will need a chef's blowtorch to create the caramelised topping for this recipe.
Method
Step 1
Place the cream and vanilla in a saucepan and bring to the boil. Remove from the heat and pour into a jug.
Step 2
Whip together the egg yolks and sugar.
Step 3
Slowly pour the cream mixture into the egg mixture. You should pour slowly to make sure you don't scramble the egg.
Step 4
Then pour the mixture into ramekins and place in a roasting dish. Pour hot water into the roasting dish (acting as a bain marie). Don't allow the water to be any higher than a 1/3 of the depth of the roasting dish.
Step 5
Cook at 160C for approximately 30 minutes in the middle of the oven or until there's a slight wobble. The cooling down process will finish off the cooking.
Step 6
Take the ramekins out of the ban marie, allow to cool. Place in the fridge for an hour then dust with caster sugar and use a chef's blowtorch to caramelise the top and serve.
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