Recipe: Classic Crème Brûlée
A decadent delight that’s so much easier to make than you’d think, you have to try it to believe it!
INGREDIENTS
- 1lt Fresh Cream
- 1 Cup OK Housebrand Castor Sugar
- 10 OK House Brand Jumbo Eggs Yolks
- 1 tsp Vanilla Essence
METHOD
- Preheat oven to 165DegC.
- Separate eggs, place yolks in a clean bowl with vanilla essence (whites can be kept for another recipe) and whisk together.
- Bring cream and sugar to a simmer, stirring to melt all the sugar. Remove from the heat as it starts to simmer and let it cool for 4 minutes.
- Very slowly add a spoonful of warm cream mixture to the egg yolk and stir together with a wooden spoon. Keep adding a spoonful at a time while mixing well. Do it slowly to avoid a scrambled egg consistency. When half the mixture is in, slowly add the rest while still stirring.
- Place 6 ramekins in a baking dish. Fill the ramekins with the cream and egg mixture.
- Fill the baking tray with boiling water until it comes almost all the way up the sides of the ramekins.
- Place in oven for 25 minutes at 165 DegC.
- When finished the mixture will have a slight wobble in the centre. Remove from the baking tray and chill in the fridge for at least 2 hours.
- To serve, dust with sugar and burn the top with a blow torch or under the grill for a few seconds.
