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Creme Brulee Recipe
Achieve the cameralised top effortlessly using a butane torch to burn a top layer of sugar. If you do not have a butane torch, you can also use the broiler or grill feature of your oven to do the trick.
- 250 ml (1 cup) thickened cream
- ½ vanilla pod (sliced lengthwise) or substitute with ½ tsp pure vanilla extract
- 2 large egg yolks
- 2 tbsp caster or superfine sugar to taste
- brown sugar
- boiling water
- mint leaves
- Slit the vanilla pod in half, lengthwise. Using the back of your knife, scrap out the vanilla seeds. If you are not using vanilla pod, substitute with ½ tsp pure vanilla essence.
- Add cream, vanilla seeds and the half vanilla pod in a microwave-safe cup or bowl. Microwave at medium low power (300 watts), uncovered, for 3 minutes until the cream is warmed through but not boiling. Alternatively, you may heat it using a saucepan on a stove. Discard vanilla pod after warming.
- Add egg yolks and caster sugar in a large bowl; whisk until just combined.
- Add one ladle of the warmed cream and mix well with egg whisk. Then add the rest of the cream and whisk. Run the custard mixture through a sieve.
- Fill ramekins with custard mixture. If there are air bubbles, flatten them with the back of a spoon.
- Place ramekins inside a roasting dish. Pour boiling water into the dish until it reaches about halfway up the ramekins. Be careful not to spill any water into the ramekins.
- Bake at pre-heated oven of 160°C (320°F) for about 40 minutes. The custard should be wobbly like jelly when shaken. Let the ramekins cool to room temperature, then refrigerate for a few hours or even overnight for the custard to firm up.
- Before serving, sprinkle a thin layer of brown sugar on top. Burn the sugar for a few seconds until nicely cameralised, either using a butane torch or broiler. Garnish with berries and mint leaves.