Make a delicious Creme Brulee using these simple ingredients and achieve the perfect creamy consistency with a glassy crack through sugar top layer. Freshly made with vanilla bean and raw sugar. Download the recipe HERE.
- 300ml pouring cream
- 250ml (1 cup) milk
- 1 vanilla bean, split
- 5 egg yolks
- 70g (1/3 cup) caster sugar
- 1 tablespoon raw caster sugar
Preheat oven to 150C. Bring cream, milk and vanilla bean almost to the boil in a saucepan over medium heat.
Remove vanilla bean. Scrape the seeds from the vanilla bean into the cream mixture. Discard the bean.
Meanwhile, whisk the egg yolks and caster sugar in a heatproof bowl until well combined.
Whisk the cream mixture into the egg mixture. Strain into a jug. Divide among four 185ml ovenproof ramekins.
Place ramekins in a roasting pan. Add boiling water to reach halfway up sides. Bake for 35 minutes or until just set.
Cool slightly. Cover. Chill for 4 hours or until set. Sprinkle raw sugar over the custards. Use a blowtorch to caramelise.