A collection of all my favourite recipes, if I try it and love it, its here in one easy place for me to find again. While the recipes may not be mine all the pictures are.

Tuesday, July 27, 2010

Crème Brulee

600ml thickened cream
1 vanilla bean, split, seeds scraped
6 egg yolks
¼ cup caster sugar
120g demerara sugar

Step 1: Preheat oven to 120°C.

Step 2: 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.

Step 3: Whisk together egg yolks and caster sugar in a bowl for 2-3 minutes or until pale.

Step 4: 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.

Step 5: 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.

Step 6: 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.

Step 7: 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.


Serves 4

Thanks Master Chef Australia 2010

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