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

1. Preheat oven to 165DegC.
2. Separate eggs, place yolks in a clean bowl with vanilla essence (whites can be kept for another recipe) and whisk together.
3. 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.
4. 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.
5. Place 6 ramekins in a baking dish. Fill the ramekins with the cream and egg mixture.
6. Fill the baking tray with boiling water until it comes almost all the way up the sides of the ramekins.
7. Place in oven for 25 minutes at 165 DegC.
8. 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.
9. To serve, dust with sugar and burn the top with a blow torch or under the grill for a few seconds.

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