Crème Brûlée

Ingreditents:

Yield: 10 servings

• 140 g sugar
• 200 g egg yolks
• 400 g cream
• 400 g milk
• 1 vanilla bean
• crystal sugar, for topping

1. Add the milk, cream, vanilla seeds, and the emptied vanilla pod to a saucepan. Bring gently to a boil.

2. Separate the egg yolks from the egg whites.

3. Add sugar to the egg yolks. Slowly pour the hot milk and cream mixture over the yolk and sugar mixture, whisking constantly to temper.

4. Cover the mixture with plastic wrap, pressing it directly onto the surface to prevent a skin from forming, and chill for about 1 hour in the fridge.

5. Preheat the oven to 130°C on low ventilation.

6. Pour the mixture into ramekins.

Place the ramekins in a baking dish and fill with water until it reaches halfway up the sides of the ramekins.

(note : water should be roughly the same temperature as your mixture.)

7. Bake for 30- 35 minutes at 130°C on low ventilation.

8. If using shallow ramekins, bake at 120°C for 25–30 minutes instead.

9. After baking, transfer the crème brûlées to the fridge and chill for at least 1 hour.

10. Just before serving, sprinkle a thin, even layer of crystal sugar over the top and caramelise with a kitchen torch.

Enjoy. :)