Creme Brulee Recipe

Crème Brulee is a family favourite as far as dessert goes when eating out, but has always been a nemesis as far as making them at home. But I never let a challenge get the better of me, so after much research, I decided to give them another try. Last week, with the help of my Commis Chef’s, we made them for a dinner party I was hosting. This is what you will need for my crème Brulee recipe

Ingredients:

8 Egg yolks
3/4 cup Castor sugar
Soft brown sugar {for topping}
2 Cartons double thick cream
1 Carton whipping cream
1 Vanilla Pod

Method:

Preheat your oven to 150°c {300°F}. Separate your egg yolks and set to one side. Place all the cream in a saucepan ready to heat. With a sharp knife slice down the centre of the vanilla pod, then scrape down the length of the pod to remove the seeds. Add the vanilla seed to your cream and place over a low heat until it is lightly simmering; do not allow your cream to boil.

While you are heating your cream and vanilla, whisk together your egg yolks and sugar until light and creamy. Pour your heated cream and vanilla into a heat-resistant jug and begin to slowly add to your egg mixture while gently whisking {do not add it too quickly or you may end up with scrambled eggs!}

Once everything is mixed together, return your mixture to a jug for easier pouring. Pour the mixture into individual ramekins, fill each one approximately 2/3 full, then placed them in a bain-marie {water bath} to allow for even cooking, in your preheated oven. Cook in your preheated oven for 30-35minutes or until just set. Remove from the oven and allow them to cool down before placing in a refrigerator for a minimum of 4 hours.