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  • Makes 6 Items
  • 20 mins prep
  • 25 mins cook

Creme brulee

Creme brulee

Creme brulee, sugar recipe, brought to you by Woman's Day

Ingredients

Creme brulee

  • 600 ml thickened cream
  • 1 vanilla pod, split and scraped
  • 7 large egg-yolks
  • 1/4 cup caster sugar
  • 1/2 cup raw sugar

Steps

Creme brulee

  1. Preheat oven to 120°C. Arrange six 1 1/2-cup ramekins in large baking dish lined with a cloth.
  2. In a medium saucepan, combine cream and vanilla. Place over medium heat and bring to almost boiling point.
  3. Meanwhile, in a bowl, whisk yolks and sugar together until thick and pale. Gradually pour in hot cream mixture, whisking constantly.
  4. Return mixture to clean saucepan. Cook on low heat 10-12 minutes, stirring constantly until thick enough to just coat the back of a wooden spoon (be careful not to overheat or mixture will curdle).
  5. Divide custard between ramekins. Pour boiling water into baking dish to come halfway up sides of ramekins. Bake 20-25 minutes until almost set and slightly wobbly in centre. Remove ramekins.
  6. Cool completely in fridge. Just before serving, sprinkle custards with an even layer of raw sugar. Using a kitchen blowtorch, drag the flame back and forth over the sugar until caramelised.

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