My ET friend asked me today if i knew how to make this, I never thought making creme brulee would be so easy, i love having this when going out, and i always thought it would be complicated to do at home. So off i went to the shops to buy all the ingredients and hunt down ramekins, translation: little dishes used for baking and serving. This recipe i’m using is from Fresh Tv, hosted by Geoff Jansz and Lyndey Milan. Have a look at mine they turned out really well!! YUMMY!! and it was a ‘blast’ blow torching the tops to create a delicious crunchy layer.

Creme Brulee

Ingredients

600ml cream
vanilla pod, split, scraped
6 egg yolks
1/4 cup (55g) caster sugar
caster sugar, for brulee topping

Method

Preheat oven to 140 degrees C; fan-forced. Put kettle on to boil.

Combine cream and vanilla pod in a medium saucepan. Bring just to a boil, before removing from the heat.

Meanwhile, beat yolks and sugar together in large bowl until well combined. Pour warm milk over yolk mixture, stirring continuously.

Strain mixture into a medium jug; remove any bubbles from the surface.

Pour into four ramekins. Place in deep baking dish. Gently transfer to preheated oven, before pouring boiling water into the baking dish to come half way up the sides of the ramekins.

Bake 20-25 minutes or until desserts are lightly set with a distinct wobble in the centre.
Remove from baking dish and refrigerate, covered, 4 hours or until very cold.

    To brulee the desserts: evenly sprinkle each dessert with approximately 2 teaspoons caster sugar. Light blow torch, and gently caramelise sugar to create a hard caramel layer. Watch carefully to ensure the sugar does not burn.