Vanilla Creme Brulee

FROM THE STONE SOUP (thestonesoup.com/blog)

(serves 8)

8 egg yolks

600mL thickened cream

100mL milk

100g sugar

1 vanilla bean, seeds scraped

castor sugar, extra

Directions:
1. Preheat the oven to 100C.

2. Whisk yolks & sugar in a bowl until pale then whisk in cream and scraped vanilla seeds. Pass through a sieve and then divide between 8 silicone muffin moulds or ramekins.
3. Bake brulees for 1hr 15mins or until still wobbly in the middle but slightly thickened. Remove from the oven & allow to cool.

4. Cover & place in the freezer for at least 6hrs.
5. Half an hour before you’re ready to serve, remove brulee from moulds and place each on a serving plate. Sit in the refrigerator until ready to serve.
TO SERVE:
6. Sprinkle the top of each brulee with an even layer of castor sugar. Brown with a blowtorch until sugar is melted and browned in places.

7. Allow to cool slightly before topping with more sugar & continuing to brulee until the desired colour is achieved. Serve immediately.

http://thestonesoup.com/blog/2006/12/birthday-brulee/