Rated 5 out of 5 based on 1 votes
- 1 cup cream
- 1 cup milk
- 1/2 x vanilla bean, split in half and seeds scraped
- 5 x egg yolks
- 1/3 cup caster sugar
- 4-6 tspn caster sugar for sprinkling on top
Pre-heat oven to 150 degrees.
Place cream, milk and vanilla bean with seeds in pot and simmer until nearly boiling.
In separate bowl whisk egg yolks and sugar together.
Gradually whisk the cream mixture into the egg yolks.
Strain mixture into a jug.
Pour the mixture into 4 ovenproof dishes then place in oven tray that is lined with a tea towel.
Pour boiling water into oven tray so it comes half way up the sides of the dishes.
Bake for 35 mins or until mixture is almost set but wobbles slightly in the centre.
Cool then place in the refrigerator over night.
Just before serving sprinkle evenly with caster sugar, caramelise the surface of the brulee with a blow torch.
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Rachel looks very yummy.