Vanilla Crème Brulee

Vanilla Crème Brulee

The following makes 13/15 bruleé moulds:

750ml double cream
150g caster sugar
9 egg yolks, beaten
2 vanilla pods, seeds scraped out

  1. Boil the cream, sugar and vanilla seeds in a pan
  2. Whisk the hot cream into the egg yolks
  3. Pass through a fine sieve into a jug
  4. Pour into moulds and bake in bain marie at 130C for 30-35 minutes or until the brulees have a slight wobble
  5. Cool and keep in fridge overnight
  6. Top with a thin layer of sugar and caramelise with a blow-torch or under a hot grill until a golden brown top.

Vanilla Crème Brulee

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