Ingredients
- 1.1 litre double cream
- 12 egg yolks
- 225g caster sugar
- 1 vanilla pod split and seeds scraped out
Method
Heat cream and vanilla pod and seeds. Be careful not to boil. Combine sugar and yolks with a whisk, when cream is heated pour slowly into eggs; a little at first then the rest. Leave to cool overnight or a least for a few hours.
Place into ramekins and into a tray and fill tray with hot water two thirds of the way up ramekins. Cook in a oven at 120C for 1 hour or until there is just a faint wobble in the brulee. Leave to cool completely.
Sprinkle caster sugar on top and with a blow torch “burn†the sugar until just golden brown (you can also use a very hot grill and place brulees underneath it).
Fabian Christoph
Leave a Reply
You must be logged in to post a comment.
