This is a very simple recipe. I adapted this recipe back in 2005 from several recipes that I found online and I have used this rendition ever since. It’s my go-to dessert when I’ve got left over egg yolks lying around in my fridge. It’s so deliciously creamy and to be honest – it’s right up there with the very best restaurants – I have never tasted any vanilla bean creme brulee that is better than this…
I always use a blow torch to caramelise the sugar at the end, but you can play around with a grill if that’s all you’ve got handy at the time…
This recipe makes around 4 creme brulees – hence I always make at least a double batch if I’m entertaining…
INGREDIENTS
6 egg yolks
6 tbsp or 100 g sugar
1 vanilla bean
1.5 cups thickened cream
Sugar for the toffee topping – you can use any fine sugar, though I much prefer using castor sugar because it achieves a very consistent result.
DIRECTIONS
Preheat oven to 160C.
Whisk sugar & eggs together.
Add the seeds from the vanilla bean.
Followed by the cream.
Divide the mixture between the ramekin dishes.
Arrange dishes in a hot water bath with the water level halfway up the sides of the dishes.
Bake for 35-40 minutes until the custard is just set. Allow to cool down and then chill in your refrigerator.
Before consuming, spoon a generous amount of sugar (a tablespoon or so) on top of each custard. Distribute evenly atop. Use a blow torch to caramelise the sugar.
That’s it – you’re done. Yummy creme brulees…
Creamy on the inside with that glorious crunchy toffee on the top…
Keep in mind that you can make these a day or two (or even three!) in advance when you’re entertaining so if you’re after an impressive end to your amazing meal – this is great.
de-brief me 