CRÈME BRULEE
Ingredients
Instructions
  1. Place cream, vanilla bean and its pulp in a medium saucepan and slowly bring to the boil
  2. Remove from heat, cover and cool for 15 minutes. Remove the bean
  3. Whisk together ½ cup of sugar and the egg yolks until becoming pale.
  4. Slowly add the cream stirring continually
  5. Pour the mixture into 6 x 8 oz ramekins and place in a large baking tin
  6. Pour hot water into the tin to come half-way up the ramekins and bake at 160 C until just set
  7. Scatter the remaining sugar over the surface of the creams and using a blow torch caramelise the sugar to form a crisp top.
  8. Allow at least 5 minutes before serving.