Classic Crème Brûlée

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5 Ingredients

Number of servings

2 cups heavy cream
1 vanilla pod, split in half lengthwise
5 large egg yolks
50grams granulated sugar
62grams demerara sugar

Nutrition per serving

19% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 4

Preheat the oven to 140°C. Heat the cream and vanilla bean in a saucepan over low heat until simmering. Remove from the heat and let stand for 1 hour.

Step 2 of 4

Using the tip of a knife, scrape the seeds from the vanilla bean into the cream. Discard the bean or save for another use. Whisk the egg yolks and granulated sugar together in a bowl. Whisk in the cream mixture. Strain through a wire sieve into a glass measuring cup. Pour equal amounts into six 175ml ramekins. Place the ramekins in a roasting pan and add enough hot water to come halfway up the sides.

Step 3 of 4

Bake until the custards are barely set, about 40 minutes. Remove the ramekins from the pan and cool. Cover with plastic wrap and chill in the refrigerator at least 2 hours.

Step 4 of 4

To serve, position a broiler rack 15cm from the source of heat and preheat the broiler. Sprinkle 2 tsp demerara sugar evenly over the top of each custard. Broil until the sugar caramelizes. Serve immediately.