Vanilla crème brûlée
By: Kookie
Published: Sunday, July 3, 2011 - 2:50pm

Ingredients




250 milliliters double cream
75 milliliters full-fat milk
1 vanilla pod, scraped
4 egg yolks
3 tablespoons caster sugar, plus 3- 4 tbsp for the topping
1 teaspoon vanilla extract

Preparation

1 Heat oven to 140C/120C fan/gas 1. 2 Put the cream, milk and vanilla pod into a pan and heat to boiling point. Cover and leave to infuse for 10 mins. 3 Whisk the egg yolks and 3 tbsp of sugar together until pale and thick. Add the vanilla extract and pour the boiling cream onto the mixture. 4 Stir well, then pour into two ramekins. 5 Place the ramekins in a bain marie and cook in the oven for about 20 mins or until just set. 6 Leave to cool. 7 Heat the grill. Sprinkle the cold brûlée with a thin, even layer of sugar, and caramelise under the very hot grill (or use a blowtorch). Repeat several times until you have a golden crackling topping. Leave to cool and serve within 2 hrs.

About


Adapted from Twww.bbcgoodfood.com