CrÈMe Brulee

Ingredients list for CrÈMe Brulee

• 500 millilitres Cream
• 4 Egg yolks
• 1 Egg whole
• 75 grams Sugar
• a few drops Vanilla essence
• 6 tablespoons Brown sugar (demarara)

Method

1. Heat cream in a pan till it reaches the boiling point. Set aside to cool.
2. Place egg yolks and whole egg in a bowl, add sugar and mix. Cook over a double boiler till the sugar gets dissolved, taking care that the eggs do not get scrambled.
3. Add egg mixture to the cream and mix well. Preheat oven to 180°C. Add vanilla essence to the cream mixture. Mix well.
4. Strain the entire mixture into another bowl. Pour the cream mixture into six ramekin moulds. Take a tray, pour some water in it.
5. Place the moulds in this water bath and place the tray in the preheated oven. Bake at 180°C for twenty to twenty-five minutes.
6. Remove from oven. Take the moulds out of the water bath and let them cool down to room temperature.
7. Chill in the refrigerator. Just before serving sprinkle a tablespoon of brown (demerara) sugar over the set custard in each of the moulds and brulee it with a torch. Serve immediately.

Nutrition Info