The first thing to note is that Creme Brule is quite straight forward to make. The second thing is that it is so delicious. You can use mugs instead of ramekins. Vanilla is available in pods, as extract or as essense – use which ever you like.
- 500ml cream (2 cups)
- 1 vanilla bean, split, seeds scraped (or 1 tsp vanilla essense)
- 6 egg yolks
- 1/4 cup caster sugar
- 120g demerara sugar
- Preheat oven to 120 C.
- Place the cream, vanilla bean and seeds in a saucepan over medium heat and bring to scalding point, then remove from heat. Remove vanilla bean and discard.
- Whisk together egg yolks and caster sugar in a bowl for 2-3 minutes or until pale.
- Pour hot cream over egg yolk mixture, continuing to whisk until well combined. Strain mixture into a jug, evenly divide between 4 x 200ml ramekins.
- Carefully place ramekins in a deep roasting pan lined with a folded tea towel. Pour boiling water into pan to come halfway up the sides of ramekins. Cover pan loosely with foil.
- Bake in the oven for 40 minutes or until the custard has just set. Remove ramekins from the water bath, and set aside to cool.
- Sprinkle demerara sugar evenly over the surface of the baked custards. Run a kitchen blowtorch over the custards, or place under a preheated grill until the sugar bubbles and caramelises.
- Serving Size: 4