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How to make the perfect crème brûlée

A rich vanilla custard topped with a cracking sugary caramel, creme brulee is a true classic!
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Ingredients:

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:

Step 1 Preheat oven to 120°C. Arrange six 1 1/2-cup ramekins in large baking dish lined with a cloth.

Step 2 In a medium saucepan, combine cream and vanilla. Place over medium heat and bring to almost boiling point.

Step 3 Meanwhile, in a bowl, whisk yolks and sugar together until thick and pale. Gradually pour in hot cream mixture, whisking constantly.

Step 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).

Step 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.

Step 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.

Tips:

If you don’t have a kitchen blowtorch, place chilled custards under a very hot grill for 1 minute.

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