My first attempt at making Vanilla bean Crème brûlée was pretty successful. The flavour and texture was great however I did end up with a few air pockets at the top which did make it a little difficult to caramelise the sugar with the blowtorch.
Recipe adapted from Delicious magazine to suit 2 serves
- 80ml milk
- 150ml thickened cream
- 2 vanilla beans, split, seeds scraped
- 3 egg yolks
- 30g caster sugar
- 20g caster sugar for caramelising
- Preheat oven to 120°c. Place milk, cream and vanilla pods and seeds in a saucepan over medium head and bring to just below boiling point, then remove and set aside.
- Place egg yolks and caster sugar in a bowl and whisk until thick and pale.
- Pour the hot cream mixture into the yolk mixture, whisking constantly until combined and then strain through a fine sieve, discarding any solids.
- Pour mixture into 2 x 165ml capacity moulds, then place moulds into a roasting pan. Pour enough boiling water into the roasting pan to come halfway up the sides of the moulds then place in the oven for approx 35 minutes or until just set.
- Remove moulds from the water and a set aside to cool slightly, then chill for 2 hours or until set.
- Remove the moulds from the fridge and then sprinkle the tops evenly with caster sugar and use a blowtorch to gently caramelise the sugar. Serve immediately.