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Creme Brulee
Serves 8
- 3 cups heavy whipping cream
- 1/2 cup plus 5 tablespoons pure cane sugar, divided
- 1 tablespoon vanilla bean paste
- 1 long strip lemon zest
- 9 large egg yolks
- Preheat oven to 160 degrees C
- Place the cream and 1/2 cup of the sugar in a medium pan. Add vanilla bean paste and lemon zest and whisk well to combine. Cook over medium low heat, stirring several times to dissolve sugar, just until the mixture begins to simmer. remove and discard lemon zest
- In a medium mixing bowl, whisk together the egg yolks. pour 1/2 cup of the hot milk mixture into the eggs, whisking constantly. Once blended, whisk in another 1/2 cup. Then slowly pour in the rest of the mixture into the eggs, whisking constantly.
- Pour the custard mixture through a fine mesh strained into a large heatproof measuring cup with a spout. Place 8 (170g) custard cups in a large roasting pan, making sure they don't touch, and divide the warm custard among them. Pull out the oven rack and place the pan on the rack. Remove one of the cups, pour enough hot tap water into the area to come halfway up the sides of the cups, replace the cup. Cut a piece of foil large enough to fit just inside the edges of the roasting pan, then lay the foil across the top of the cups, making sure it doesn't touch the custard. gently push the rack back into the oven, shut the oven door and bake the custards until the edges are almost set, about 35-50 minutes. There should still be a small liquid area in the very centre of each custard, about the size of a dime. Test by gently tapping the side of the pan.
- Remove the foil and the the pan from the oven, being careful no to splash water on the custards. Set the pan on a heatproof surface. Use tongs or your hand protected by a kitchen towel to immediately remove the cups from the water bath and place them on a rack to cool to room temperature, about 40 minutes. Cover with plastic wrap and refrigerate until cold, at least 4 hours or overnight.
- Sprinkle the surface of each cold custard with 2 teaspoons of the remaining sugar. Shake the cup gently to distribute the sugar evenly across the surface. Set the sugared custards on a flameproof surface, such as a metal baking dish. light a kitchen torch and with the tip of the flame just touching the surface, move the flame over the sugar in a gentle circular motion until most of the sugar is melted and looks like tiny water droplets. Continue to heat using the same circular motion, until the sugar turns a deep golden brown. Repeat until all the custards are caramelised. The molten caramel will solidify into a crisp surface as it cools. Refrigerate for 10 minutes before serving.
- Place each custard on a small desert plate and serve immediately. Enjoy!