Creme Brulee
- 2 cups pure cream
- 1 teaspoon vanilla bean paste
- 5 egg yolks
- 1/3 cup caster sugar
- 2 tablespoons brown sugar
- Preheat oven to 150°C/130°C fan-forced. Place a folded tea-towel in base of a roasting pan. Place four 3/4 cup-capacity ovenproof dishes in pan.
- Place cream and vanilla in a saucepan over medium heat. Cook, stirring occasionally (don't boil), for 8 to 10 minutes or until just simmering.
- Meanwhile, whisk egg yolks and caster sugar together in a heatproof bowl. Gradually whisk in cream mixture until combined. Strain mixture into a heatproof jug. Pour into dishes. Add boiling water to pan until halfway up sides of dishes.
- Bake for 35 minutes or until almost set (mixture will wobble slightly). Remove dishes from pan. Set aside for 30 minutes to cool. Cover. Refrigerate overnight.
- Preheat grill on high. Place a wet tea-towel in pan. Place dishes on top. Sprinkle brûlées with brown sugar. Arrange ice cubes around dishes to prevent custard overcooking. Grill for 5 minutes or until sugar starts to melt. Set aside for 5 minutes. Serve.
You'll need to start recipe 1 day ahead. You'll also need ice cubes.
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