French Creme Brulee

Creamy inside with a crunch on the top. Basic french dessert, that is easy to make.

Crème brûlée, also known as burnt cream is a dessert consisting of a rich custard base topped with a texturally contrasting layer of hardened caramelized sugar.

500ml pouring cream

1 teaspoon vanilla extract

5 egg (medium) yolks

1/3 cup caster (white) sugar

2-3 tablespoon caster sugar for the top to caramelize

Preheat oven to 150degC fan forced. Line a baking tray with tea towel and place four 3/4 cup ovenproof dishes into the baking tray.

Mix the cream and the vanilla extract in a saucepan and simmer on low heat for about 5 minutes. Do not boil it.

In a heatproof bowl mix the egg yolks with the sugar till creamy. Add the cream and combine.

Pour mixture into the 3/4 cup dishes, and fill the baking tray with water till half way up side of the dishes.

Bake for 35minutes till its slightly wobbly. Set aside for 30minutes to cool.

Sprinkle a light layer of caster sugar on the top, and with a blow torch caramelize the sugar.

If you don't have blow torch you can do it under a very hot grill.