Créme Brûlée
A classic, and my husband’s absolute favourite dessert. If this is ever on a menu, it’s 100% guaranteed he’ll order it. Since we’ve spent SO much time in lockdown this year, we started levelling up our at home date night. A homemade brûlée definitely made yet another night at home a little more fun & a little more special. I love this recipe - it’s easy, and so so good. I hope you love it too!
Ingredients
500 ml cream
⅓ cup caster sugar, plus more for the topping
1 tsp vanilla bean paste
6 egg yolks
Method
1. Preheat oven to 120º C. Boil a kettle full of water. Line a deep baking pan with a cloth or tea towel, and place in 4 ramekins.
2. Combine the cream, caster sugar, and vanilla in a small saucepan over a medium heat. Heat and bring to just below a simmer, stirring regularly to help dissolve the sugar and prevent any sticking. Remove from the heat and set aside to cool slightly for 10 minutes.
3. In a bowl, lightly whisk the egg yolks (if you have something with a spout, this will make it easier to pour later). Once cooled, slowly pour the cream over the egg yolks, whisking to combine.
4. Evenly divide custard mixture into the 4 ramekins. Place the pan on the oven shelf, then pour in the boiling water to come half way up the sides of the ramekins to create a water bath. Bake until set with a slight wobble, 35 - 40 minutes. The cooking time can change slightly based on the size of your ramekins, so keep an eye on them.
5. Remove from the oven, and allow the brûlées cool to room temp for a couple of hours. If you’re eating right away, move to the next step. If not, store covered in the fridge until ready to serve.
6. When ready to serve, sprinkle a thin, even layer of sugar on the top of each brûlée. Caramelise lightly with a blow torch until golden. Serve!
Serves 4