Crème Brûlée

• 總時間: 9 hours 6 minutes

食材

Crème Brûlée

2 cups pure cream (Aus) / heavy cream (US)

1 vanilla pod OR 1 tsp vanilla bean paste

5 egg yolks, from large eggs 55g/2oz each

1/4 cup caster sugar (superfine sugar)

TOFFEE TOPPING: 2 tsp caster sugar (superfine sugar)

步驟

Scrape vanilla bean seeds out of vanilla pod. Put the seeds, used pod and cream in a saucepan, simmer on low heat 10 min. Remove from stove, stand 1 hour uncovered. Remove bean and scoop off any skin formed on surface.

Whisk yolks and sugar in a bowl until just combined. Stir in cream – don’t over stir, we don’t have bubbles in our custard.

Divide between 4 x 150ml / 2/3 cup ramekins. Place in baking pan, fill with boiling water up to halfway. Bake 35 minutes at 130°C/265°F (120°C fan) – should be set (ie not water) but still jiggles when you gently shake it.

Cool then refrigerate 6 hrs (up to 3 days). Sprinkle with sugar, blast with blow torch to melt and caramelise. Serve immediately. OR put under super hot broiler/grill 1 min, the fridge 20 min – 1 hr, then serve.