Cream Brulee

Cream Brulee

Prep Time: 10 min    Cook Time: 30 min    Ready In: 40 min

Serving Size: 6

INGREDIENTS

8 Egg Yokes

500 ml Heavy Cream

1/2 Cup of Sugar

1 Tbs Vanilla Extract

DIRECTIONS

Pre-heat oven to 300 degrees.

In a pot on medium heat, bring cream and 1/4 cup of sugar to a boil and take it off heat.

In a medium size bowl, whisk egg yoke and vanilla extract together. Add in the cream mixture a little at a time with constant stirring. Strain mixture through a fine sieve into a jug. Divide mixture between 6 ramekins.

Arrange ramekins in a roasting tray, fill with boiling water to half way. Cover tray with aluminium foil and place into the oven for 30 minutes.

Remove from oven and allow to cool. Put into fridge for at least 2 -3 hours. Just before serving, sprinkle 1 to 2 teaspoons of sugar on the surface of each custard. With the Cream Brulee torch, move the flame continuously over the surface of the ramekins, in a circular motion until sugar melts and become golden brown and bubbly. Serve immediately!