Crème brûlée

(serves 6)

  • 8 egg yolks
  • 110g caster sugar
  • Vanilla essence
  • 750ml double cream
  • 250ml milk
  • 55g demerara sugar

Preheat oven to 160C/140C fan.

Place egg yolks and caster sugar in a bowl and add the vanilla essence. Using a whisk, gently combine mixture, then slowly stir in the cream and milk. Divide between six small ramekins. Place in the oven and cook for about 1 ½ – 2 hours until set on the top (this seems like too long…). Remove from oven and place in fridge for at least an hour to set.

To finish, sprinkle demerara sugar on top and melt with blowtorch!!!

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