Creme Brulee

Method

1. 1

   In a pot, add cream and sugar. Once hot but not boiling, remove the cream from the heat.

   Fresh CreamSugar

2. 2

   In a separate bowl, whisk your egg yolks. Gently pour the hot cream, in a slow stream, into the bowl of egg yolks while whisking. This is called tempering. Once all the cream has been added, pass the mixture through a sieve to remove air bubbles and any eggs that might have curdled. Add the vanilla extract and mix with a spatula to combine. Prepare a tray with ramekins. Pour the creme brulee mixture to the top of the ramekins and place the tray in a preheated 150°C oven. Pour boiling water around the ramekins and into the tray to make a water bath. Bake for 35–40 minutes, or until just set in the centre. Once baked, let cool and then place in the fridge for at least 4 hours and up to overnight

   Egg YolkHot Water

3. 3

   To make the brulee topping, add some sugar and water to a pan and cook on a medium flame until amber in colour. Remove the caramel from the flame and let it cool for 5 minutes. Remove the cooled creme brulee from the fridge and pour the caramel over the surface of the ramekin. Let the sugar completely cool and harden before serving.

   SugarSugarStrawberryKiwi