Preparation time is 15minutes
Cook time is 1hours
Total time is 1hours 15minutes
Serve is for 6 people
Difficulty level: 2 out of 4
6 Ingredients
Number of servings
6
- 5 large egg yolks
- 125grams caster sugar
- 1 3/4 cup double cream
- 1/3 cup full fat milk
- 3tablespoons strong coffee
- 1 pod vanilla (split lengthways and seeds scraped out, or 1 / 2 tsp vanilla extract)
Nutrition per serving
1770kJ / 423Cal
1770 Kilojoules or 423 Calories
20% of daily energy intake*
Protein
5.9grams
Fat
32.3grams
Carbs
25.3grams
Sugars
23.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Preheat the oven to 160°C. Put the egg yolks in a mixing bowl with 3 tablespoons of the sugar, and mix with an electric hand whisk until pale and well combined. Put the cream, milk, coffee, and the vanilla pod and seeds or the vanilla extract in a pan and heat until almost boiling, then stir into the egg yolk mixture. Strain into a jug and pour into the ramekins.
Step 2 of 3
Place the ramekins in a deep roasting tin and add enough hot water from the kettle to come halfway up the sides of the ramekins. Cover the tin loosely with foil, then bake for 50 minutes-1 hour, or until just set. The middles of the crème brulée should wobble slightly when you shake the tin.
Step 3 of 3
Remove from the tin, allow to cool, then chill overnight. A few hours before serving, sprinkle the remaining sugar evenly over the tops of the crème brulée, then place under a very hot grill or blast with a cook’s blowtorch until the sugar caramelises and turns golden brown. Return to the refrigerator until ready to serve.
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