Crème Brûlée
Vanilla custard topped with a thin shell of caramelised sugar. This recipe was created by AI, some information may not be accurate.
- Servings
- 6
- Difficulty
- Medium
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Ingredients
- 500 ml double cream
- 1 pc vanilla pod
- 5 pc egg yolks
- 80 g caster sugar
- 4 tbsp demerara sugar
Steps
- Heat the cream with the split vanilla pod until just steaming and infuse 10 minutes.
- Whisk yolks with caster sugar until pale, then pour the warm cream over, whisking.
- Strain into ramekins and place in a roasting tin filled with hot water halfway up.
- Bake at 140°C for about 35 minutes until just set with a slight wobble.
- Chill at least 4 hours, then sprinkle with demerara sugar.
- Caramelise with a torch until deep amber and serve immediately.
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