Ingredients
The following ingredients have 6 Servings
- 3 cups (750mL) thickened cream
- 1 vanilla bean, split and seeds scraped
- 8 egg yolks
- 2/3 cup (150g) caster sugar
Instruction
- Preheat oven to 100°C(do not use the fan-function in your oven). Place six ¾-cup (180ml) shallow ovenproof dishes dishes on an oven tray.
- Place cream, vanilla bean and seeds in a medium saucepan; bring almost to the boil. Whisk egg yolks and ¹⁄³ cup (75g) of the sugar in a medium bowl until combined. While whisking, gradually pour hot cream into egg mixture until combined. Strain mixture through a fine sieve over a jug. Skim off any foam from the surface. Pour cream mixture into dishes.
- Bake for 1 hour or until set around edges but the centre is still wobbly. Cool for 30 minutes at room temperature. Refrigerate overnight or until set.
- Sprinkle remaining sugar evenly over the top of each brûlée. Using a kitchen blowtorch, heat the sugar until it melts and forms a golden caramel. Stand for 5 minutes before serving.
