Crème Brûlée and Announcement

Hi everyone. Just a little announcement that I've migrated my website to a new domain name www.tofoodwithlove.com. Any previous links from the old blogger website will be automatically redirected to the new one.

For those who absolutely love crème brulee (my favourite too!), here's a simple recipe that I've tried and tested, and you will never have to order crème brulee at the restaurant again :) Just make sure you have a blowtorch handy. Enjoy!

Crème Brûlée Recipe
Adapted from SBS

Ingredients

300 ml pure cream
200 ml milk
1 vanilla bean, split lengthways, seeds scraped
5 large egg yolks
1/4 cup caster sugar
2-3 tbsp demerara or caster sugar

Method

Preheat oven to 160°C.

 

Place the cream, milk and vanilla seeds in a medium saucepan over medium heat. Bring to the boil and remove from heat.

 

Whisk together the yolks and caster sugar in a large bowl until just combined. Continue whisking while pouring the hot cream mixture over the top until combined. Strain the mixture through a fine sieve then pour into four 180 ml ramekins.

Cover with foil and bake the brûlées in a bain marie lined with a tea towel for 60 minutes or until set but with a slight wobble. Remove and rest for 30 minutes at room temperature before refrigerating for 4 hours or until cold.

To serve, sprinkle each brûlée with Demerara/caster sugar and caramelise using a blowtorch. Serve immediately.