Crème brûlée

Hi guys, hope you enjoy my new baking blog! I bake almost every day so there will be lots of yummy posts coming up. Enjoy this delicious Crème brûlée!

Crème brûlée

(Gluten Free)

Serves 6

Preparation Time: 10 mins

Cooking Time: 30 mins

Chilling Time: 4 hours

Ingredients:

• 2 1/2 cups (625 ml) cream (any cream works)
• 1 vanilla bean, split
• 6 egg yolks
• 1/2 cup (100g) castor sugar
• Extra brown or castor sugar to serve

 Method:

1. Preheat oven to 150°C (302°F). Place six ramekin or other ovenproof dishes in a large roasting pan.
2. Place cream in a medium saucepan. Use a small sharp knife to scrape the seeds from the vanilla bean into the cream. Add the bean to the cream mixture. Place over medium heat and bring to a simmer (do not boil)
3. Use a whisk to whisk the egg yolks and castor sugar together in a medium bowl until well combined. Gradually whisk the cream into the egg yolk mixture until well combined. Remove and discard the vanilla bean. Pour evenly among the prepared dishes. Pour enough boiling water into the roasting pan to reach halfway up the sides of the dishes.

Use a whisk to whisk the egg yolks and castor sugar together in a medium bowl until well combined

Gradually whisk the cream into the egg yolk mixture until well combined

Pour the mixture into the dishes

4. Bake in a preheated oven for 25-30 minutes or until just set. Remove from oven. Transfer the dishes one an oven tray and set aside for 30 minutes to cool. Then, cover with plastic wrap and place in the fridge for 4 hours to chill.

Put onto a new tray to cool for 30 minutes

5. Sprinkle the brûlées evenly with the sugar. Using a brûlée gun or blow torch caramelise the sugar. You can also put the brûlées under a hot grill until the sugar bubbles and caramelises (this slightly melts the Crème brûlée but still tastes amazing!). Serve immediately.

  

Ready to be cracked open and eaten!