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Creme Brulee

Creme Brulee
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This recipe is from episode 27 of Good Chef Bad Chef.

Ingredients

  • 1 vanilla bean
  • 600 ml cream
  • 8 egg yolks (55 gram eggs)
  • ½ cup sugar (125 ml)
  • 1 tbsp sugar to caramelise
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Method

  1. Split and scrape vanilla bean. Heat cream and vanilla, just to the boil.
  2. Let it stand for 2 min.
  3. Combine yolks and sugar. Do not incorporate any air.
  4. Ladle cream onto yolks/sugar and slowly mix with a wooden spoon.
  5. Strain and pour into cups.
  6. Bake in a Bain Marie with lid on for approximately 1 hour at 160°C. Cool in fridge for 3 – 4 hours.
  7. Using a blowtorch, caramelise 1 tbsp sugar into crème brûlée.
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Notes & Tips

Be careful not to incorporate air into the brûlées.

Recipe Rating

4

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