Creme Brûlée


Crème Brûlée Recipe
Adapted from SBS


300 ml pure cream
200 ml milk
1 vanilla bean, split lengthways, seeds scraped
5 large egg yolks
1/4 cup caster sugar
2-3 tbsp demerara or caster sugar


Preheat oven to 160°C.

Place the cream, milk and vanilla seeds in a medium saucepan over medium heat. Bring to the boil and remove from heat.

Whisk together the yolks and caster sugar in a large bowl until just combined. Continue whisking while pouring the hot cream mixture over the top until combined. Strain the mixture through a fine sieve then pour into four 180 ml ramekins.

Cover with foil and bake the brûlées in a bain marie lined with a tea towel for 60 minutes or until set but with a slight wobble. Remove and rest for 30 minutes at room temperature before refrigerating for 4 hours or until cold.