clas­sic vanilla crème brûlée

donna hay - - BRÛLÉE -

1 litre sin­gle (pour­ing) cream

1 vanilla bean, split and seeds scraped 8 egg yolks

½ cup (110g) caster (su­perfine) sugar 2 ta­ble­spoons white (gran­u­lated) sugar

Pre­heat oven to 150°C (300°F). Place the cream and vanilla bean and seeds in a medium saucepan over low heat and cook gen­tly un­til the mix­ture just comes to the boil. Re­move from the heat, re­move and dis­card the vanilla bean and set aside.

Place the egg yolks and caster sugar in a large bowl and whisk un­til thick and pale. Add the warm cream mix­ture and whisk to com­bine.

Place the mix­ture in a medium saucepan over low heat and cook, stir­ring, for 10–12 min­utes or un­til the cus­tard is thick enough to coat the back of a spoon. Pour the cus­tard into 8 x ²⁄³-cup-ca­pac­ity (160ml) oven­proof ramekins and place in a deep bak­ing dish. Pour in enough boil­ing wa­ter to come half­way up the sides of the ramekins. Cook for 30–35 min­utes or un­til just set and the cen­tres are still a lit­tle wob­bly. Re­move from the bak­ing dish and re­frig­er­ate for 5 hours or un­til set.

Sprin­kle each with a tea­spoon of white sugar and use a kitchen blow­torch to brûlée the top. Set aside to cool be­fore serv­ing. MAKES 8.

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