PREPARATION: 15 minutes
COOKING: 35-40 minutes
CHILL TIME: At least 4 hours, or overnight
SERVES: 4
INGREDIENTS
• 500ml thickened cream
• 1 vanilla bean (or 1 tbsp vanilla bean paste)
• 5 large egg yolks
• 100g caster sugar (plus 4 tsp extra for the brûlée topping)
• Pinch of salt
METHOD
1. Preheat oven to 150°C (130°C fan-forced). Place 4 ramekins in a deep baking dish.
2. In saucepan, pour in cream. Split the vanilla bean lengthways, scrape the seeds out, and add both seeds and pod to cream. Gently heat until just below simmer, then remove from heat and let steep for 10–15 minutes. Remove vanilla pod.
3. In bowl, whisk together egg yolks, sugar, and salt until slightly pale and creamy—don’t overwhisk; we’re not going for fluffy.
4. Slowly pour warm cream into egg mixture, whisking gently as you go to avoid scrambling. Strain custard through fine sieve into jug.
5. Pour custard evenly into ramekins. Add hot water to baking dish until it comes halfway up the sides of ramekins. Carefully transfer to oven and bake for 35–40 minutes or until just set with a gentle wobble in the centre.
6. Cool and chill. Remove ramekins, cool to room temperature, then chill in fridge for at least 4 hours or overnight.
7. Brûlée time! Sprinkle 1 tsp of caster sugar over each custard. Use a kitchen torch to caramelise sugar until golden and glassy. If using a grill, pop them under a hot grill briefly - and watch like a hawk
CHEF'S SUGGESTION
If preparing brulee earlier, chill custards overnight for the silkiest texture; torch sugar just before serving for a perfect, crispy crunch.
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