Step 1: Prepare Creme Brulee Batter
Slice down the middle of the vanilla pod and split it open. Scrape out the pulp and put it into the saucepan then add the vanilla pod and double cream. Place the pan of double cream over medium heat and allow to warm to just under boiling point.
Step 2: Bake Creme Brulee
Set the oven to 140ºC. Add egg yolks and caster sugar in a large bowl and whisk well and gradually pour warm cream in the egg mixture, whisking continually. Once combined, set aside. Strain the mixture through the sieve into the jug. Place the six ramekins into the roasting tin and fill each one with the cream mixture. Pour enough boiling water into the tray to reach half way up the ramekins then place into the preheated oven and bake for 30 minutes.
Step 3: Garnish and Serve Creme Brulee
Once baked remove the creme brulees from the oven. Allow them to cool to room temperature. Sprinkle a teaspoon of caster sugar over each creme brulee. Using a cooking torch heat the caster sugar until it bubbles and changes color. Your creme brulees are ready!
- 500 ml Double Cream
- 1 Vanilla Pod
- 120 g Caster Sugar
- 6 tsp Caster Sugar
- 6 Egg Yolks